Hot Fruit Compote for Passover or all year round Recipe #58006
Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"
by Caryn Gale
40 min | 10 min prep
1 1/2 quarts
- 8 ounces dried apricots
- 8 ounces dried peaches
- 8 ounces dried pear halves
- 1/2 cup golden raisin
- 1 cup sugar (optional)
- 1 cinnamon stick
- 1 lemon, juice of
- 1 orange, juice and zest of
- 1 cup orange juice, ready made,not concentrate
- 3 cups cold water
- 1/2 cup blanched slivered almond (optional)
- 1/4 cup brandy (optional)
- Cut the dried fruit into bite size pieces.
- (Some leave it whole because it looks nicer, but I find it hard to eat).
- Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
- Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
- Check to make sure the fruit mixture does not get too thick.
- You may have to add extra orange juice or water.
- Remove from heat.
- Stir in brandy.
- Allow to cool at least 2 hours to absorb the liquid.
- Cover and refrigerate.
- Serve warm with slivered almond garnish.
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5 stars