Method

Make this compote and keep in the fridge in a sealed jar - it will keep for months. It 
works well with a scoop of vanilla ice-cream as well as an accompaniment for these 
cheese biscuits. You are never caught short during the festive season when you have
 this compote in the fridge!

Cut the apricots in half, place in a saucepan with the prunes, raisins, sultanas.

Drain the juice from the canned fruit into the pan, add the sugar and stir well. Bring to a boil and
simmer very gently for 5 minutes.

Add the canned peaches, pineapple and cherries. Mix gently, pour in brandy and orange juice and 
mix well.

Pour into large clip-lidded jarand ensure all the fruit are covered with liquid. More liquor may 
be added if necessary.

 Serve with meringues and thickened cream. Or serve with cheddar biscuits, below.

For the Cheddar Biscuits

Preheat oven to 180C.

Place all the ingredients in a food processor and process until the mixture forms a ball. Roll out dough onto a lightly floured surface to about 1cm thick, cut with a small round cutter and bake on a lightly greased tray for approximately 15 minutes or until lightly coloured.

* Serve with room temperature cheese and a small bowl of Christmas compote. Just slice a thin slither of cheese and place on top of biscuit and then top with a tiny spoonful of compote. It's just so good.