Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.
What fruit to use: Polish compote can be made with prunes only but you could also add dried apples, pears and apricots into the pot.
Spices: I used cinnamon, cloves, allspice and nutmeg but you can replace these with 1 teaspoon of mixed spice/pumpkin spice.
Serving: This compote can be served either hot or cold, with or without the fruit. (These can later be added separately to yogurt, granola, morning porridge or smoothies). I like my compote clear and cold and sip it throughout the Christmas Eve meal instead of wine. You can, but don't have to, separate the liquid from the fruit. If you leave the fruit in the compote, however, after a while it will absorb some of the liquid and you may have to add a splash of water into the compote.