Comfort food

This dried fruit compote recipe is something I grew up with. My aunt made it for every holiday. She gave me the recipe and taught me how to make it. It is my father’s favorite holiday dessert. This is just one of those smells that transports me back to my childhood. Growing up, most of the Passover Seders we attended were at my aunt’s house. She always served this compote. It is such an easy and lovely dish.

Easy and customizable

The recipe is extremely easy and customizable. I use all organic and non-sulfite dried fruits. You can use whatever you have on hand, in any quantity. We have our favorites that we always use, but you can add or subtract to your tastes. I like apricots, cherries, mission figs and apples. I then usually add dried cranberries and raisins. Sometimes I add prunes too. The only other ingredients besides dried fruit, is water, a cinnamon stick and a thinly sliced lemon or two.

One tip is to know that the fruit will puff up/rehydrate quite a lot. So it may not seem like much dried fruit, but it will make a lot. I caution to just add a cup or so of each fruit, or less if you just want a small batch. I tend to make what would be considered a double batch when I make it and I send some home with my dad. We always have a lot of leftover. This year, I made a regular batch and I think it worked much better.

All you need is a large pot. Put the dried fruit in the pot. Add water to pot to cover the fruit by 2 inches. Add in thinly sliced lemon and a cinnamon stick to pot. Bring to a boil over high heat. Turn down and simmer for 5 minutes. Then turn off heat and let cool to room temperature. I always cook it till the lemon slices are softened. Sometimes it takes a bit longer than the 5 minutes if I am making a bigger batch. Once it is cooled to room temperature, put it in the refrigerator to chill. Serve chilled.

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