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1 12-oz. package of mixed dried fruit
Put the dried fruit in a saucepan and cover with water. Add sugar.
Wash the lemons thoroughly and cut in thin slices. Add to the pot and stir. Simmer over low heat for at least an hour until the compote is thick and the fruit is mushy. You may need to add a little extra water if it thickens before the fruit is really soft. Also, I usually start with 1/4 cup of sugar and add more to taste. A little goes a long way, so this is enough for two large Seders.
Poster's Notes:
Except for one thing - her Passover Compote. Unlike most other compotes, hers had a tart, slightly bitter taste that counted the cloying sweetness of the dried fruit and sugar. Sadly she's gone now - but not her spirit and not her compote on our Seder table (and all through Pesach).
Posted by Sue Honeyman
Nutritional Info Per Serving: N/A
1 12-oz. package of prunes ('dried plums' if you prefer)
1/4 to 1/2 cup sugar (depending on taste)
2 medium-sized lemons
My mother was a modern woman who went back to work in the mid-50s when women with families stayed home and raised their children. She happily enjoyed the bounty of the time - a wide variety of canned and frozen dinners and dinner parts. When she cooked it was always with a cookbook or friend's recipe in front of her.