Mixed-Fruit Compote
This compote makes a lovely ending to the traditional Passover meal. The off-dry Riesling subtly flavors the fruit. Serve in a glass bowl and accompany with different-flavored macaroons.
Ingredients
- 1/2 cup sugar
- 2 cups Johannisberg Riesling or Chenin Blanc
or kosher wine - 1 1/2 cups water, plus more as needed
- 3/4 lb. dried pitted whole apricots
- 3/4 lb. dried pitted whole prunes
- 1/2 lb. dried pitted whole cherries
- 1 Granny Smith or Pippin apple, peeled, cored
and finely chopped - 1 Bosc or Comice pear, peeled, cored and finely
chopped
Directions
In a large, heavy saucepan over medium heat, combine the sugar, wine and the 1 1/2 cups water. Bring to a simmer and cook until the sugar has dissolved, about 2 minutes.
Add the apricots, prunes, cherries, apple and pear and stir to mix. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, until the fruit is soft and the liquid is thick, about 25 minutes, adding more water as needed if the liquid gets too thick.
Transfer the fruit and cooking liquid to a serving bowl and let cool for 30 minutes before serving, or cover and refrigerate for at least 3 hours. To serve, divide the fruit compote and liquid among individual glass bowls. Serves 8.
Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).
Add the apricots, prunes, cherries, apple and pear and stir to mix. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Simmer, stirring occasionally, until the fruit is soft and the liquid is thick, about 25 minutes, adding more water as needed if the liquid gets too thick.
Transfer the fruit and cooking liquid to a serving bowl and let cool for 30 minutes before serving, or cover and refrigerate for at least 3 hours. To serve, divide the fruit compote and liquid among individual glass bowls. Serves 8.
Diane Rossen Worthington, Author, Seriously Simple (Chronicle Books, 2002).