Recipe by Caryn Gale
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"
Top Review by Leah K.
This was really really good and a great change from the typical desserts I usually like [chocolate, chocolate, chocolate...]. I had intended to prepare this during the Passover holiday, but never got around to it. This was delicious served either warm or cold, a bit of whipped cream with a dairy meal added an extra special touch. Thanks Caryn for a great treat!!!
- 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)
Directions See How It's Made
- 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.