| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Dried apple rings |
| 8 |
oz |
Dried prunes |
| 8 |
oz |
Dried peaches or pears |
| 8 |
oz |
Dried apricots |
| 8 |
oz |
Raisins |
| 1 1/2 |
|
Bottles of dry red wine |
| 1 |
c |
Sugar or honey (or to taste) (up to 1-1/2) |
| 3 |
|
Lemons; sliced |
| 2 |
ts |
Cinnamon |
|
|
Blanched almonds (optional) |
INSTRUCTIONS
>>>From: Lita (alotzkar@direct.ca)
Soak the dried fruit in the wine for several hours. Add the honey/sugar and
lemon, and bring to a boil. Then cook gently for about 30 minutes. I do
this in two or three batches in the microwave, but it works just as well on
the stove. Taste for sweetness, and add additional honey, if needed. Some
people like to eat the lemon rind, so I leave it in. However, if you object
to the bitter flavor of the rind, you can discard it before cooling. Add
the blanched almonds, and cool the compote in small containers in the
refrigerator.
Posted to JEWISH-FOOD digest V97 #301 by "Miriam Podcameni Posvolsky"
<miriamp@pobox.com> on Nov 18, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”