Sunday, April 18, 2010


"Fruit compote are a traditional Jewish desert as they are light, healthy and refreshing after a heavy festive meal. Dried fruit compotes are just as wonderful as those made with fresh fruits, especially in the middle of winter when fresh fruit is scarce."- from Marlena Spieler's Jewish Cooking.
This is easy, easy, easy, requires no real cooking and is very good. I put mine over a slice of pound cake but I think it would be equally good over vanilla ice cream or just by it's self.

2/3C dried cherries
2/3 C golden raisins
10 dried prunes
10 dried apricots
hot fresh brewed tea such as Earl Grey or Jasmine to cover. I used Ginger tea.
1-2 Tbsp sugar or to taste
1/4 lemon sliced
4Tbsp(or more) brandy
Put the dried fruit in a bowl and cover with the hot tea. I think any tea will work fine. I think it would be good with a flavored tea to compliment the fruits being used. Add sugar and lemon slices. Cover with a plate to weigh down the fruit and set aside and leave to cool. When fruit has cooled chill in the refrigerator for at least 2 hours or over night before serving. Just before serving pour in the brandy.

I used the apricots, prunes, cherries and cranberries. I think any mix of your favorite fruits will work fine. This recipe serves 4.

See what Shankari and Mel have for you.

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