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DRIED FRUIT COMPOTE

DRIED-FRUITS-COMPOTE

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DELICIOUS

Description

Growing up in South Africa it seemed like prunes just magically appeared around Passover time. I could never understand why. I mean they were thrown into Tzimmes and stewed to be eaten as dessert.

As I grew older I realized the reason. I mean after 2 nights of Seders and having to finish the afikomen twice, my stomach feels like a cement brick is living inside it. Anyone else feeling my pain???

I mean enough with the matzah already. It’s so hard to digest….So of course this gorgeous Dried Fruit Compote is going to be on rotation for the next 8 days. I usually have it with some Greek Yoghurt for breakfast.

Whip up a batch. Your digestive system will be so glad you did. Here’s to staying regular this Pesach…

xxx Chef MM

DRIED FRUIT COMPOTE






US (Imperial)


Print Ingredients

5 cups water

3 cups mixed dried fruit (apples, pears, figs, prunes, peaches and apricots)

½ cup orange juice

½ cup sugar

Zest of 1 lemon

1 cinnamon stick

2 whole cloves



Instructions

Combine 3 cups of the water with the dried fruit in a large bowl. Let it soak for 2 hours.

Combine the remaining 2 cups of water, orange juice, sugar, and lemon zest, in a small saucepan and cook over medium-high heat until the sugar dissolves.

Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally.

Reduce the heat to medium-low and add the cinnamon and cloves. Simmer 40-60 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened.

Remove from the heat and set aside to cool. Serve warm or cold.

SERVES 8-10





EU (Metric)


Print Ingredients

5 cups water

3 cups mixed dried fruit (apples, pears, figs, prunes, peaches and apricots)

½ cup orange juice

½ cup sugar

Zest of 1 lemon

1 cinnamon stick

2 whole cloves



Instructions

Combine 3 cups of the water with the dried fruit in a large bowl. Let it soak for 2 hours.

Combine the remaining 2 cups of water, orange juice, sugar, and lemon zest, in a small saucepan and cook over medium-high heat until the sugar dissolves.

Add the fruit and the soaking liquid to the pan. Bring to a boil, stirring occasionally.

Reduce the heat to medium-low and add the cinnamon and cloves. Simmer 40-60 minutes, stirring occasionally, until the fruit has softened and the mixture has thickened.

Remove from the heat and set aside to cool. Serve warm or cold.

SERVES 8-10




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