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1
Heat the water sugar and a couple of Tbsp.
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2
of syrup from the stem ginger jar together in a pan and bring to the boil to make a clear syrup.
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3
Peel the orange and slice it across the grain into rounds 5mm thick remove any pips.
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4
Cut each apple in half remove the cores and quarter.
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5
Cut the pears in half lengthways remove the cores and cut into quarters.
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6
Remove the grapes from their stalks and if they have seeds halve and de pip them.
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7
Put the apples and pears into the syrup and simmer for 5 min.
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8
Add in the thyme (if it's dry put it in a muslin bag so which you can retrieve it without it coating the fruit).
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9
Add in the orange slices and continue to simmer for another 5 min.
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10
Slice the pcs of stem ginger as thinly as you can add in these to the pan along with the grapes and simmer for 5 min more.
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11
Pour into a shallow gratin dish or possibly similar china or possibly glass container remove the thyme and allow the mix to cold a little before eating.
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12
This is a simple autumn compote flavoured with thyme and ginger unexpected as a combination for fruit but marvellously effective nonetheless.
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13
You can refrigeratethis compote but perhaps best of all eat it while it's still hot.
