Mulled Fruits

Some guests recently have commented on our lovely infused fruit we serve at breakfast and now that we are going fully autumnal, we now serve this compote slightly warm. It's an old recipe of my great-great aunts who ran a pub in the deepest part of Devonshire and this was "allegedly" a firm favorite with some of the regulars. Not sure how real ale and compote went together but there you go. I was recently given a huge collection of home made recipes, some are lovely, some will never be done (sheep's tongue in aspic anyone?) but I am compiling a whole selection for prosperity. It's very simple and fantastic with some natural yoghurt. Fruit - any fruit. My latest version currently on the stove has greengages, apples, dried apricots, coconut, raisins, dried cranberries and dried banana. I have even thrown in a few nuts. In the summer I go with whatever seasonal fruits I can find. Hot cinnamon tea. You can do this obviously with any herbal tea, lemon and ginger is also good. Spices - don't use too much or you will be be totally infused and won't taste any fruit, again use what you wish but Bessie (Great-Great Aunt) liked to use ginger, nutmeg, allspice and a touch of what she called "Christmas spice". Bring to boil Simmer gently Cool overnight. Lightly re-heat the following morning. It keeps a long time and what I also tend to do is bottle a few jars and put away into the pantry for a latter date. It also makes a great last minute desert for an impromptu dinner gathering - simply spoon lightly warm over vanilla ice cream.... Enjoy!