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Porridge with winter fruit compote

Matt Tebbutt from Market Kitchen
Well worth the effort, Matt Tebbutt's richly spiced fruit cooks slowly in the oven and tops a warming bowl of creamy oats

Porridge with winter fruit compote

Method

1. For the compote: preheat the oven to 150C/gas 2. Throw all the ingredients in a pan and cover with the alcohol. Stew in the oven for 2-3 hours. Leave to steep and cool.

2. For the porridge: combine the oats, milk and brown sugar in a pan and stir over a medium heat until thick. Add a pinch of salt and the cream.

3. Serve the porridge with the warm winter fruits spooned on top.

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Serves: 4-6

Prep: 15 min
Cook: 3 hrs 10 min

Ingredients
a few large Dates
120g prunes
120g dried figs
1 handful sultanas
1 handful raisins
candied peel
1 orange, grated zest only
1 lime, grated zest only
1 pinch ground cinnamon
1 split vanilla pod
1 handful Walnuts, toasted and roughly chopped
1 Star anise
freshly grated Nutmeg
1/2 tsp ground Cinnamon
1/2 tsp ground Cinnamon
dark rum or Pedro Ximénez Sherry