Compote

Yield: 1 Servings

Measure Ingredient
8 ounces Dried apple rings
8 ounces Dried prunes
8 ounces Dried peaches or pears
8 ounces Dried apricots
8 ounces Raisins
Bottles of dry red wine
1 cup Sugar or honey (or to taste) (up to 1-1/2)
3 Lemons; sliced
2 teaspoons Cinnamon
Blanched almonds (optional)

>>>From: Lita (alotzkar@...)

Soak the dried fruit in the wine for several hours. Add the honey/sugar and lemon, and bring to a boil. Then cook gently for about 30 minutes. I do this in two or three batches in the microwave, but it works just as well on the stove. Taste for sweetness, and add additional honey, if needed. Some people like to eat the lemon rind, so I leave it in. However, if you object to the bitter flavor of the rind, you can discard it before cooling. Add the blanched almonds, and cool the compote in small containers in the refrigerator.

Posted to JEWISH-FOOD digest V97 #301 by "Miriam Podcameni Posvolsky" <miriamp@...> on Nov 18, 1997

Similar recipes