Recipe by Oolala
From a 1992 Jewish Calendar. This a good Passover dessert if you like macaroons. The dried fruits must soak overnight so plan ahead! Time doesn't include this overnight soaking.
Top Review by Studentchef
This was so delicious! First of all, I used a combination of dried apricots, dates, raisins and dried cranberries for the dried fruits. For the macaroons, I used chocolate because I love chocolate, and I've always found that apricots and raisins go well with chocolate, and in this case, it's also true. The cinnamon and cloves just add to the sweetness of the macaroon compote, which is just fine with me! Sadly, though, I cannot tell you if this refrigerates well overnight, because it never lasted that long, which is fine, because I plan to make more! :)
- 2 lbs mixed dried fruit, all pitted
- 1⁄2 cup orange juice
- 1⁄2 cup water
- 4 cloves
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup sugar
- 1 1⁄2 tablespoons lemon juice
- 8 -10 macaroons, crumbled
Directions See How It's Made
- Cover fruits in cold water and soak overnight.
- Drain the fruit and place in a saucepan together with the orange juice, water, cloves, and cinnamon.
- Simmer gently for 30 minutes, then add sugar and lemon juice and cook for 10 minutes longer.
- While fruit simmers, preheat oven to 375 degrees F.
- Drain the fruit, reserving the liquid, and place the fruit in a shallow ovenproof casserole or pie plate.
- Add enough liquid to just cover the fruit. Sprinkle macaroons over the top.
- Bake for 15-20 minutes and serve warm or cold.