Spanish Fruit Compote

300 ml golden syrup
thinly paired rind of 1/2 lemon
small piece vanilla pod or essence
pinch saffron steeped in 1 tablespoon warm water
4 tablespoons medium dry Spanish sherry
3 firm pears, cored and sliced
6 tiny manadarins, peeled and depithed
6 ripe apricots, halved
6 kumquats, halved
1 can Chinese apples, drained
6 shelled lychee's
3 pieces star anise

Put golden syrup, lemon rind, vanilla pod and steeped saffron into a deep frying pan.
Simmer for 10 minutes.
Add sherry, prepared fruits and stars anise.
Cover, bring to the boil and simmer until fruit turn translucent.
Chill fruit in syrup.

You can use other seasonal fruits such as figs, lantern fruit, sliced nectarines etc.