Dried fruit compote recipe

  1. Place the prunes, apricots and raisins in a bowl. Soak them with the rum and enough water to cover them. Let the fruit soak for 6 hours stirring every now and then.
  2. Place the prunes with the liquid in the pressure cooker, add the cane sugar, close the pot and allow cooking for 3 minutes from the ringing. As soon as possible, open carefully and add the apricots as well. Cook for about 6 minutes from the ringing. Turn the heat off, allow steam to escape and open the pot.
  3. Remove the fruit with a skimmer and place it in a salad bowl. Let the liquid boil for approximately 5 minutes, until it thickens. Mix the lemon juice with the syrup we got and pour it over the fruit.
  4. Wash the orange well and peel, getting rid of the white skin also; cut the peel in batons.
  5. Add the peel to the fruit, mix well and decorate the plate with the nuts and minced mint.
  6. Distribute the yogurt in four cups and sprinkle it with the cinnamon.
  7. Serve the fruit compote with the natural yogurt and, if you wish, with dry biscuits.
-  ½ an orange
-  85 g of cane sugar
-  1 tbsp of powdered cinnamon
-  3 tbsp of rum
-  400 g of natural yogurt
-  2 tbsp of lemon juice
-  1 tbsp of minced mint
-  2 tbsp of peeled nuts
-  150 g of apricots
-  150 g of prunes
-  2 tbsp of raisins