Enjoy it on it's own or use it as a filling for Pesach Crepes.
- Pitted prunes (dried plums), coarsely chopped
- Dried apricots, coarsely chopped
- Chopped fresh apples
- Sweet red wine
- Fresh orange juice
- Orange zest
- Freshly grated nutmeg and cinnamon
- a pinch of salt
- (optional) fresh or crystallized gingerThis was especially good as a dessert or breakfast spread in Pesach crepes.
Is it more than a coincidence that prune-based dessert became so popular on a holiday with a bad reputation for "clogging the pipes"?
For the record, below is the Huber family recipe:
Fruit Compote for 12
1 1/2 lb. package dried prunes (24 oz)
2 C dried apricots
20 oz can pineapple chunks, undrained
31 oz. can cherry pie filling
3/8 C. dry white wine
2-3 C. water
Arrange prunes, apricots, pineapple in baking dish. Combine pie filling, 2 cups water, and wine. Pour over fruit. Cover and bake at 350 for 1 1/2 hours. Serve warm.