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Shared by Uri Scheft sharing his grandmother Esther Scheftelowitz's recipe

Dried Fruit Compote

Yield: 16 servingsTime: 25min plus 5h soaking plus 5h cooling time

Shared by Uri Scheft sharing his grandmother Esther Scheftelowitz's recipe

Large and small glass bowls with dried fruit compote atop white surface.
Photographer: Dave Katz. Food and Prop Stylist: Mira Evnine.

Dried Fruit Compote

Yield: 16 servingsTime: 25min plus 5h soaking plus 5h cooling time

This 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)
Overnight DessertsPassover Kosher for PassoverVeganVegetarianPareveGluten FreeEastern Europe

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