Anti-Inflammatory Dessert

Warm Winter Fruit Compote – Anti-Inflammatory Dessert

Anti-Inflammatory Dessert

This fruit compote is both sugar-free and contains no added fat. All the sweetness comes from the sugar that is naturally contained in the fruit and the fruit juice that are in the ingredients to make this dessert. For a dessert to be in line with the health recommendation set down by health authorities such as the Harvard School of Medicine, they need to be fat free and contain little or no sugar. For more information on Anti-inflammatory Dessert cooking click on this link. It is one of the best Anti-Inflammatory Dessert Recipes and I make this at least once a fortnight during the winter months. Dried fruit is a great natural sweetener if you want to avoid using refined sugar. The natural sweetness of the fruit can be untapped really well if you heat the fruit or the dishes you want to prepare with the fruit. Try chopping up some died fruit and add it to your oat flakes when making your porridge in the morning.

Fruit Dessert in Winter

This fruit compote rich and tasty and warming, the perfect dessert for a cold winter’s day. I use only dried fruit for this fruit compote recipe so it’s a great winter recipe when fresh fruit isn’t exactly in season and therefore harder to source locally. You can obviously experiment with the ingredients adding different kind of nuts or even seeds and other fruit such as tired cranberries, figs, dates depending on your own preferences. As the brandy in it is optional you will find this dessert could easily be used as a breakfast as well. Simply combine it with some natural yoghurt, add it as a topping to your morning cereal or enjoy it on it’s own.

Serves 3 – 4

  • 1/2 cup / 100 g prunes
  • 1/2 cup / 100 g dried apricots
  • 1/2 cup / 100 g dried pears
  • 1/2 cup / 100 g dried apples
  • 1 oz / 30 g raisins
  • 1 oz / 30 g sultanas
  • 1 oz / 30 g chopped walnuts
  • 1 oz / 30 g flaked almonds
  • 1 lemon, peeled and thinly sliced sliced
  • ¼ tsp nutmeg powder
  • ¼ tsp cinnamon powder
  • 1 tsp brandy (optional)
  • 1 cup / 250ml orange juice
  1. Pre-heat the oven to 180˚C.
  2. Combine all the dried fruit and nut in a large mixing bowl.
  3. Place half of the dried fruit mix in an oven proof dish sprinkle with half the spices and add  layer of lemon slices.
  4. Place the remaining fruit and nut mix on top, adding another layer of lemon slices and sprinkle with the remaining spices.
  5. Add the orange juice and brandy and bake in the oven for 20-25 minutes.
  6. Serve with natural soy yoghurt or tofu ice cream.

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