RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Fruit: Dried- and Fresh-Fruit Compote - pareve
I found the following recipe in the archives of The Boston Globe Online/Boston.com and thought they would be appropriate for Sukkot, as it marks the autumn harvest. I particularly like the idea of using tea for a compote liquid. It opens up a realm of possibilities. In consideration of children and any adults who watch their caffeine consumption, though, I'd be inclined to use a decaffeinated or herbal tea. Ruth Dried and Fresh Fruit Compote ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dried fruit is high in fiber and is virtually fat-free. But because it is also high in carbohydrates, it can contain a lot of calories. A good way to offset the calories is to combine it with fresh fruit. Any combination of fresh fruit can be used. You will need a heaping quart of cut-up fruit. 1 (11-ounce) package mixed dried fruit (about 2 cups) 3 cups cold water 2 cinnamon sticks 3 tablespoons sugar 1 tablespoon lemon juice 3/4 pound (about 2 large) cooking apples, cored and cut in bite-size chunks 3/4 pound (about 2 medium) ripe cooking pears, cored and cut in bite-size chunks If dried fruit pieces are large, cut in smaller pieces. In a large saucepan combine dried fruit, water, cinnamon, sugar and lemon juice. Cover and bring to a gentle boil. Reduce heat and boil gently, covered, until fruit is softened, about 5 minutes. Add apples and pears; mix gently. Cover and cook over medium heat until liquid starts to simmer. Reduce heat and simmer, covered, mixing once or twice, until fruit is softened, about 5 minutes. Serve chilled. Serves 8 to 10.
