Any combination of dried fruits can be used, and the spicing varied to taste. Don't cook compote in an aluminum pan; the acid in the fruits will react with the pan.
1 cup pitted prunes
1 cup dried apricots
1/2 cup dried peaches
1 cup dried pears
1/2 cup dried apple rings
1/2 cup raisins
1/2 cup sugar
juice of 1 lemon
about 2 quarts water
4 whole cloves
1 stick cinnamon
12 blanched almonds for garnish
1. Put the dried fruits into a large pan with the sugar and lemon juice. Add the water (enough to generously cover the fruit). Bring to a boil over high heat.
2. Meanwhile, tie the cloves and cinnamon stick in a piece of cheesecloth and put them in the pan with the fruit. Cover the pan, and reduce heat to very low. Simmer the fruit for 20 minutes.
3. Remove pan from the heat, discard the cheesecloth bag, and pour the fruit into a glass serving bowl. Add almonds for decoration.
4. Chill before serving.
When the fruit is cooked, strain the liquid and set fruit aside. Mix liquid with 2 envelopes kosher gelatin and stir to dissolve. Let cool, then add the fruit before gelatin sets.
Serve with cream for dairy meals or Almond Custard for meat meals.
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