Dried Fruit Compote

Dried fruit compote

Wael Hamdan / arabianEye / Getty Images

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 8 servings
Nutrition Facts (per serving)
199 Calories
0g Fat
52g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 199
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 13%
Total Sugars 41g
Protein 2g
Vitamin C 2mg 10%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 497mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert, Tu B'Shvat treat, or a Passover dessert.

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." The fruit is typically cooked in a sugar syrup that can be laced with liquor and/or spices.

Compotes are usually served chilled. It's a surprisingly light dish served at the end of the meal at Passover. Consider this a template more so than a recipe—it's a method whose ingredients can change depending on your preferences. Feel free to double or even triple the recipe if you want. It will keep in the fridge for at least a week, and it can also be frozen.


  • 1 cup dried prunes, pitted

  • 1 cup dried apricots, pitted

  • 1 cup golden raisins

  • 1/2 cup sugar

  • 1 strip lemon peel

  • 2 whole cloves

  • 1/4 teaspoon ground allspice

  • 1/4 cup coarsely chopped walnuts, optional garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.

  3. Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.

  4. Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.

  5. Remove lemon peel and cloves, and discard.

  6. Chill several hours before serving, garnished with chopped walnuts, if desired.


  • You can vary the fruits you put in this compote and their amounts, but the ones in this recipe are customary. Try dried figs, apples, pears, peaches, and/or berries.
  • Some people like to eat compote with ice cream or spread it on toast like jam. It's also good served with waffles, French toast, or pancakes. It can even work as a topping on cheesecake and tastes great swirled into plain yogurt.

How to Store Fruit Compote

This fruit compote will keep for one to two weeks in a sealed container in the refrigerator. If you want to freeze it, do so in a freezer-safe container and it should be good for three to four months.