Winter Compote

For the winter compote, peel the orange. Prick several times with a fork, place in a tall ovenproof dish. Peel the lemon.

Rinse the fruit. Remove the peel from the pears and apples, cut out the cores, set aside with the peels for the syrup. Prick apricots, quinces, figs and plums all around with a fork and add to the mold.

Put the citrus peels between the fruits. Cover the mold tightly with double aluminum foil. Place in a cold oven and cook for one hour on the lowest setting. After one hour, turn the oven to 150 degrees (gas: level 1) and cook for another hour. It is important not to open the mold.

In the meantime, make the syrup: boil the peels and the core with water, simmer for 20 minutes. Drain through a sieve, collecting the juice. Stir the juice with sugar, add spices and let it boil to a light syrup.

Open the mold briefly, pour the hot syrup over the fruit and close the mold again. Let sit for one night in the turned off oven. Chill and cut the apples and pears in half before serving the winter compote.

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