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Compote:
Almonds:
Make Almonds:
Add a pinch of cinnamon and 2 tbsp. sugar and allow to brown and caramelize slowly. Remove from the pan and set aside to cool.
Make Compote:
Drain the fruits, reserving the liquid. Return the liquid to the pan and add the orange zest, orange juice, honey and the remaining sugar and cinnamon. Bring to a boil and cook until the liquid forms a lightly thickened syrup.
Return the fruits to the pan and add the liqueur. Bring to a boil and remove from the heat. Pour into a dish and allow to cool to room temperature. Refrigerate for at least 4 hours.
To Serve:
Poster's Notes:
Be certain to prepare the Almond Topping. It adds much to the dish.
Posted by Elena Eder
Nutritional Info Per Serving: N/A
3 lbs. dried fruit (mixed apricots, peaches, pears, apples) plus 1 additional 6 to-8 ounce package apricots
2 to 3 cups of water
Zest of 1 orange
Juice of 2 oranges
1 tsp. cinnamon
1/3 cup sugar, divided
1/2 cup honey
1/2 cup orange-flavored liquor
About 1/2 pound almonds, sliced or as many as you wish
2 tbsp. butter or margarine
Melt the butter in a small skillet and sauté the almonds for 1 minute.
In a medium saucepan cover the fruits with the water, bring to a boil, then lower the heat to medium and simmer until the fruits are tender, about 4 to 5 minutes. Let sit covered for 10 minutes.
Sprinkle the almonds over the compote.
This is my Rosh Hashanah dessert. I took this to a Chanukah party for my Hebrew class last year and the next week I had to bring the written recipe for everyone. Really good, a very different compote.