Mother’s Day spiced fruit compote with prunes served with labneh

Mother’s Day is this weekend and what better way to spoil (or to be spoilt) this Sunday is with a delicious breakfast. We all know juicy prunes can assist in keeping you and your family regular with their natural fibre content which is also great for generating

INGREDIENTS

2 peaches

2 nectarines

1 orange

1 cup water

1/2 cup white sugar

1/3 cup Cointreau (or Grand Marnier)

1/2 cup (100g) Australian prunes, pitted or whole

Cinnamon stick

Star anise

METHOD

Chop stone fruit into pieces, remove approx. five strips of orange peel (with a peeler) and squeeze juice. Put into a saucepan with water, Cointreau, cinnamon stick, star anise, sugar and prunes.

Cook over low heat, stirring occasionally, until sugar dissolves and fruit is soft. Discard the orange peel and spices before serving.

Labneh

INGREDIENTS

2 cups natural yoghurt

1 tsp salt

METHOD

To make the labneh, place 2 cups of natural yogurt in a bowl and stir in 1 tsp salt. Pour the salted yoghurt into a colander lined with cheesecloth and drain for approximately 24 hours, covered, in the fridge.