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)
210 Calories
1g Fat
53g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 210
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 13%
Total Sugars 41g
Protein 2g
Vitamin C 2mg 12%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 519mg 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. This compote 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") in a sugar syrup that can be laced with liquor and/or spices. Compotes are usually served chilled.

Ingredients

  • 1 cup 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

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, place 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.