DRIED FRUIT COMPOTE
This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
POLISH DRIED FRUIT COMPOTE RECIPE (CHRISTMAS)
This Polish Christmas dried fruit compote is a delicious drink served as part of traditional Polish Christmas Eve celebrations.
Provided by Monika Dabrowski
Categories Beverage
Time 23m
Number Of Ingredients 9
Steps:
- Place all the ingredients (not the lemon juice) in a medium size pot, cover and bring to the boil. Lower the heat and simmer for about 15 minutes, stirring occasionally.
- Remove from the heat and add the lemon juice. Set aside to cool or serve hot. You can separate the fruit from the liquid before serving but this is optional. You can serve the compote using a ladle or transfer it into a jug.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 57 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 13 mg, Fiber 6 g, Sugar 35 g, Calories 216 kcal
DRIED FRUIT COMPOTE - POLISH KOMPOT
Polish dried fruit compote is a dessert of stewed fruit eaten year-round in Poland, but it is especially popular in the fall and winter. It uses summer's bounty that has been preserved by drying, and then reconstituted with sugar, water and spices. It is a traditional Christmas Eve (wigilia) dessert and originally was made with 12 dried fruits to represent the 12 apostles. When made thicker, it's wonderful served on toast or ice cream. It's also a great edible gift, but it must be refrigerated. It keeps for about 1 week. Cooking time approximate. Courtesy of Barbara Rolek.
Provided by Molly53
Categories Fruit
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Bring fruit, water, cloves, cinnamon, zest, if using, and sugar to a boil, stirring frequently.
- Simmer, covered, for about 20 minutes or until fruit is tender and syrup has thickened slightly.
- Add more water if you like a looser consistency or reduce by further simmering for a thicker compote.
- Cool quickly and transfer to containers.
- Refrigerate for up to 1 week.
Nutrition Facts : Calories 69, Fat 0.3, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 17.5, Fiber 0.5, Sugar 16.7, Protein 0.1
KOMPOT Z SUSZU: POLISH DRIED FRUIT COMPOTE DRINK
Steps:
- Rinse all dried fruit under running water (you can use a sieve). Alternatively, fill a pot with cold water and rinse them there, then pour the water out.
- Add all dried fruit into the pot. Pour the water in.
- [Optional step - soaking the fruit] Cover the pot with a lid and set it aside in a cool place for 12 hours or overnight
- Add in the spices (star anise, cinnamon stick, half of a vanilla pod, cardamom seeds) and orange zest.
- Cover the pot with a lid and bring to boil. Reduce the heat to a minimum and cook for anywhere between 30 and 90 minutes. I believe the longer - the better, but if you don't have enough time, that's okay too
- Once the time is up, switch off the heat. Add in the lemon juice and stir. Have a taste - if you enjoy sweeter drinks, now it's a good moment to add some honey or sugar. Add a single tablespoon at a time, it's easy to overdo it.
- [Optional step - resting] When the drink cools down, move it to a dark, cool place (e.g. basement, pantry or in a colder climate - terrace or balcony) and leave it there for a few hours, or even overnight. This seems to draw even more flavour from the fruit and the kompot becomes sweeter and thicker.
- [Optional] Drain the contents of the pot. If you don't mind having your drink WITH the fruit, you can skip this step.
- You'll end up with approx. just over 3 pints (1.5 quarts, 1.5 litres) of strong, flavourful kompot (the rest of the liquid has evaporated). If it's too strong for your liking, you can dilute it with water.
- Serve in a tall jug or pour into glasses. Decorate with fresh orange slices and rosemary twigs.
Nutrition Facts : Calories 176 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 9 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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