Dried Fruit Compote

Dried Fruit Compote

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Any combination of dried fruits can be used, and the spicing varied to taste. Don't cook compote in an aluminum pan; the acid in the fruits will react with the pan.
Servings: 12
Calories: 184


  • 1 cup pitted prunes
  • 1 cup dried apricots
  • 1/2 cup dried peaches
  • 1 cup dried pears
  • 1/2 cup dried apple rings
  • 1/2 cup raisins
  • 1/2 cup sugar
  • juice of 1 lemon
  • about 2 quarts water
  • 4 whole cloves
  • 1 stick cinnamon
  • 12 blanched almonds for garnish


  • Put the dried fruits into a large pan with the sugar and lemon juice. Add the water (enough to generously cover the fruit). Bring to a boil over high heat.
  • Meanwhile, tie the cloves and cinnamon stick in a piece of cheesecloth and put them in the pan with the fruit. Cover the pan, and reduce heat to very low. Simmer the fruit for 20 minutes.
  • Remove pan from the heat, discard the cheesecloth bag, and pour the fruit into a glass serving bowl. Add almonds for decoration.
  • Chill before serving.


  • When the fruit is cooked, strain the liquid and set fruit aside. Mix liquid with 2 envelopes kosher gelatin and stir to dissolve. Let cool, then add the fruit before gelatin sets.
  • Serve with cream for dairy meals or Almond Custard for meat meals.
Calories: 184 kcal
Carbohydrates: 47 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 8 mg
Potassium: 466 mg
Fiber: 5 g
Sugar: 34 g
Vitamin A: 651 IU
Vitamin C: 7 mg
Calcium: 30 mg
Iron: 1 mg
Dishes Desserts
Cuisine Jewish
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