|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. This compote also works well for a Shabbat dessert or Tu B'Shvat treat. Here are more kosher for Passover dessert recipes.
At its simplest, a compote is a dish that has been made with fresh or dried fruit that has been slowly cooked or stewed (that's why compotes are also referred to as "stewed fruits") in a sugar syrup that can be laced with liquor and / or spices. Compotes are usually served chilled.
- 1 cup dried plums (or prunes, pitted)
- 1 cup dried apricots
- 1 cup golden raisins
- 1/2 cup sugar
- 1 strip of lemon rind
- 2 whole cloves
- 1/4 teaspoon allspice
In a medium saucepan, place 1 cup dried pitted plums or prunes, 1 cup dried apricots, and 1 cup golden raisins. Add water just to cover the fruits. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
Add 1/2 cup sugar, 1 strip of lemon rind, 2 whole cloves and 1/4 teaspoon allspice. Stir and add a little water if necessary.
Return heat, reduce heat and simmer gently, uncovered, for 10 to 15 minutes or until fruit has softened and syrup is thick.
Remove lemon rind and cloves.
Chill several hours before serving, garnished with chopped walnuts if desired.