Carolyn's Dish / Condiments and Dressings / Holidays and Passover
Dried Fruit Compote Recipe
Servings
12 people
Ingredients
- 3 cups prunes (with pits)
- Handfull dried apricots
- 8 dried peaches
- 6 dried pears
- 1 cup dried apple rings
- 2 lemons, washed but unpeeled
- 2 oranges, washed but unpeeled
Instructions
- 1
Place all the dried fruit (not the oranges or lemons) in a large pot and cover with water by 1-inch, let stand overnight (I place it in the fridge, but you don’t need to).
- 2
The next day, slice the oranges and lemons into 1/2-inch slices and then in half moons, place in the pot with the dried fruit.
- 3
Bring the pot to a boil and let boil for 1-2 minutes, turn the heat off and let cool.
- 4
Serve immediately or within one week.It gets better as it sits so it is a great thing to do a few days ahead of time.
Tips & Storage
- How to Store
- Store in a glass jar or airtight container in the refrigerator. Most homemade condiments and dressings keep well for 1-2 weeks.
- Serving Tip
- Bring to room temperature before serving for the best flavor. Shake or stir well, as homemade dressings may separate.
- Batch Cooking Tip
- Make a double or triple batch — homemade condiments elevate any meal and are so much healthier than store-bought versions.
Frequently Asked Questions
How do I make Dried Fruit Compote?
This Dried Fruit Compote recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 7 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this dried fruit compote recipe make?
This recipe makes 12 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this dried fruit compote?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.