Postpartum Recipe | Spiced Digestive Compote


• 3 granny smith apples, peeled and chopped into 3 cm chunks

• 3 pears, peeled and chopped into 3 cm chunks

• 6–8 stalks rhubarb, leaves removed, stalks cut into 3 cm pieces

• 200 g (approx. 18) prunes, halved and stones removed

• 100 g (approx. 16) dried apricots, halved

• 50 g (13/4 oz/approx. 16) Chinese red dates (seedless)

• thumb-sized piece of ginger, peeled and sliced

• 2 cinnamon sticks

• 2 star anise

• 1 orange, juiced, rind peeled into thick ribbons

• a few cloves, pushed into the orange rind


1. Place the fruit and spices in a large saucepan. Add the orange juice, rind and 500 ml (17 fl oz/2 cups) water, and stir. The fruit won’t be fully covered but as everything cooks and reduces, it will slowly become submerged in its own juices.


2. Cook on high until boiling. Reduce heat and simmer for 10–15 minutes, stirring occasionally. Press the pieces of fruit at the top down into the bubbling goodness.


3. Turn off the heat and leave for 10–15 minutes. The mixture will continue to soften as it cools.

4. Once cool, transfer to a glass container. Keeps in the fridge for up to 2 weeks and freezes beautifully. Use on top of porridge, Oaty Goodness, or top with yoghurt and nuts. It’s OUTRAGEOUSLY good with Nepali Rice Pudding and yoghurt.

See our Instagram post here.

Leave a comment

Please note, comments must be approved before they are published