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3 ripe but firm pears, peeled, cored and cut into wedgesAdd the lemon zest, mixed spice and caster sugar. Bring to a simmer, stirring until the sugar has dissolved.
Add the pears and prunes and simmer for about 5 minutes, or until the pears are tender . Remove the pan from the heat and gently stir in the apricots.To serve, top each serving of compote with 50g fromage frais and half a tablespoon of pumpkin seeds. Cook’s tip: Use a vegetable peeler to pare the zest from a lemon in long strips. Make sure there is no white pith on the underside, as this gives a bitter flavour.By Danny JonesEntertainmentWoman marries husband in €31,400 wedding before he suddenly ghosted herGrandmother’s reaction to daughter’s baby news goes viral
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