A recipe for a Passover fruit dessert, side dish, or topping
By Lee Mason
Compote: The sweet antidote to too much matzah! Here’s a mix that makes a delicious liquid as well.
Wash all ingredients well to remove the sulfites, and place in a saucepan. Add water to cover the fruit, at least 2 cups (fruit will swell when rehydrated).
TIPS AND VARIATIONS: I prefer using prunes that have not been pitted (still have pits) because they hold their shape better, but then you have to warn guests that there are pits. Other dried fruits may also be used, and you can vary the proportions to your liking.
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