A recipe for a Passover fruit dessert, side dish, or topping
By Lee Mason
Compote: The sweet antidote to too much matzah! Here’s a mix that makes a delicious liquid as well.
1/2 cup dried prunes
1/4 cup dark raisins
1/4 cup golden raisins
1/2 cup dried apricots (cut in half if they’re large)
1/2 cup dried figs (cut in half)
Wash all ingredients well to remove the sulfites, and place in a saucepan. Add water to cover the fruit, at least 2 cups (fruit will swell when rehydrated).
Bring to a boil uncovered, reduce heat and simmer just around 10 minutes. Do not overcook!
Remove from heat and allow to cool. Pour fruit and liquid into jars and refrigerate before serving. Delicious for breakfast or poured over sponge cake!
TIPS AND VARIATIONS: I prefer using prunes that have not been pitted (still have pits) because they hold their shape better, but then you have to warn guests that there are pits. Other dried fruits may also be used, and you can vary the proportions to your liking.[an error occurred while processing this directive]