📝 About This Recipe
This elegant compote is a cornerstone of the Ashkenazi Passover tradition, offering a vibrant and restorative finish to the festive Seder meal. Slow-simmered to perfection, the dried fruits swell into succulent jewels bathed in a deeply spiced, ruby-red syrup scented with citrus and cinnamon. It is a nostalgic masterpiece that balances natural sweetness with a sophisticated tartness, ensuring a light yet luxurious dessert that honors generations of culinary heritage.
🥗 Ingredients
The Fruit Base
- 1 1/2 cups Dried Apricots (sulfur-free for better flavor)
- 1 1/2 cups Dried Pitted Prunes (large, meaty variety)
- 1 cup Dried Pears (halved or sliced)
- 1/2 cup Dried Golden Raisins (plump)
- 1/2 cup Dried Sour Cherries (adds a necessary tart kick)
- 1 piece Granny Smith Apple (peeled, cored, and cut into 1-inch chunks)
Poaching Liquid & Aromatics
- 4 cups Water (filtered)
- 1 cup Kosher for Passover Red Wine (semi-sweet or dry Cabernet)
- 1 cup Orange Juice (freshly squeezed)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 pieces Cinnamon Sticks (whole)
- 1 piece Star Anise (optional, for depth)
- 3 pieces Whole Cloves
- 1 inch Fresh Ginger (sliced into rounds)
- 1/3 cup Honey (or more to taste)
- 2 strips Orange Zest (removed with a vegetable peeler)
👨🍳 Instructions
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1
Begin by rinsing all the dried fruits under cold water to remove any excess surface sugars or preservatives; drain thoroughly.
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2
In a large, heavy-bottomed Dutch oven or stockpot, combine the water, red wine, orange juice, and lemon juice.
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3
Stir in the honey until partially dissolved, then add the cinnamon sticks, star anise, cloves, ginger slices, and orange zest strips.
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4
Bring the liquid to a gentle boil over medium-high heat, allowing the aromatics to bloom and infuse the syrup for about 5 minutes.
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5
Carefully add the dried apricots, prunes, pears, and golden raisins to the pot. Reduce the heat to low.
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6
Cover the pot partially with a lid and simmer gently for 20 minutes. The fruit should begin to soften but not lose its shape.
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7
Stir in the fresh apple chunks and the dried sour cherries. These require less time and adding them later ensures the apples maintain a slight bite.
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8
Continue to simmer, uncovered, for another 20-25 minutes. The liquid should reduce slightly and transform into a glossy, syrupy consistency.
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9
Test a piece of fruit; it should be tender all the way through and saturated with the poaching liquid.
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10
Taste the syrup. If you prefer it sweeter, stir in an extra tablespoon of honey while it is still hot. If too sweet, add a squeeze of lemon.
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11
Remove the pot from the heat. Use a slotted spoon or tongs to find and discard the cinnamon sticks, star anise, cloves, and ginger slices.
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12
Allow the compote to cool to room temperature in the pot; the fruit will continue to absorb the syrup as it cools.
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13
Transfer to a glass bowl, cover tightly, and refrigerate for at least 4 hours, though overnight is best for the flavors to fully marry.
💡 Chef's Tips
For the best texture, ensure you simmer rather than boil; a hard boil will cause the delicate dried fruits to disintegrate into a mush. If the syrup seems too thin after the fruit is cooked, remove the fruit with a slotted spoon and boil the liquid solo for 5-8 minutes to reduce it further. Always use a wine you would actually drink; the flavor concentrates as it cooks, so quality matters. To prevent the prunes from turning the whole batch too dark, you can poach them in a separate small pot of the liquid and combine them at the end. Store leftovers in a glass jar in the fridge; they will keep beautifully for up to 10 days.
🍽️ Serving Suggestions
Serve chilled in crystal coupes for a sophisticated end to the Seder meal. Pair with a dollop of non-dairy whipped topping or a scoop of lemon sorbet to keep it Parve. Top with toasted slivered almonds just before serving for a necessary textural crunch. Serve alongside a slice of Passover sponge cake to soak up the extra spiced syrup. Enjoy any leftovers warm over a bowl of matzah meal porridge for a festive breakfast.