Shared by Uri Scheft sharing his grandmother Esther Scheftelowitz's recipe
Shared by Uri Scheft sharing his grandmother Esther Scheftelowitz's recipe
Dried Fruit Compote
Yield: 16 servings
Dried Fruit Compote
Yield: 16 servingsThis recipe was shared by Uri Scheft. Read more about his family in "The Fruit Compote That Defines One Family’s Seder."
Ingredients
- 1 ½ cups dried apricots
- 6 cups dried apple rings
- 1 ½ cups raisins
- 12 cups water
- 2 whole cinnamon sticks
- 3 tablespoons sugar
- 1 lemon, halved
- 2 cups prunes (with or without pits)
Preparation
Step 1
Place the apricots, apple rings, raisins and water in a large bowl and soak for 5 hours.
Step 2
Transfer the soaked fruit with their liquid to a large saucepan. Add the cinnamon sticks, sugar and lemon halves and bring to a boil, then reduce the heat and simmer on low for 15 minutes.
Step 3
Remove from the heat and stir in the prunes.
Step 4
Cool completely and then refrigerate overnight for best results or for at least 5 hours prior to serving.
Step 5
Serve cold at the end of a big meal. Keeps well in the fridge for up to a week.
Best if prepared a day in advance
