Looking for a dessert that can be prepared in a jiffy? Try this quick and easy Dried Fruit Compote.
The culinary definition of compote states that it is “served
as a chilled dish made up of fresh or dried fruit that’s been slowly cooked in
a sugar syrup – and – could contain liquor or liqueur and sometimes spices.”
You might be wondering why I’m sharing this recipe in October if a compote is to be served chilled. Answer: because there are no fixed rules. The good news is that a compote can also be served hot or at room temperature during cooler months to ward-off the chill and warm your heart!
This simple version uses dried fruit, is cooked in a microwave oven, and is sweetened with a bit of local honey rather than sugar syrup. There is no alcohol, but the flavor is enhanced with cinnamon bark,
whole cloves and lemon peel.
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| Dried Fruit Compote topped with plain Greek yogurt, ground cinnamon, and chopped pistachios. |
Quick and Easy Dried Fruit Compote
1 cup pitted dried prunes (cut in half) 1 cup dried apricots, cut into bite-sized pieces 1 to 2 Tbsp. good quality local honey Enough cold water to cover the ingredients Garnishes: ½ cup to 1 cup chopped nuts of your choice (pistachio nuts, almonds, walnuts, pecans work well) – and/or – plain or vanilla yogurt and a sprinkling of ground cinnamon
Place the cinnamon stick, lemon peel, and cloves in a piece of cheesecloth (cut into about a 6-inch square) and tie shut with kitchen twine.
(*Note: If cooking this on the stovetop, the spices
can be placed in a tea strainer with a screw-on lid. See directions below.)
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| Left – tea strainer; Right – spices wrapped in cheesecloth and tied |
In a large microwave-safe bowl, mix the dried fruit along with the honey and tied
spices/lemon peel. Add enough water to cover the
ingredients.
Cook on high power for 4 to 5 minutes until the ingredients
reach a boil. Remove and discard the spices. Stir compote. |
| Compote – cooked and ready to serve – or -refrigerate until serving time. |
Serve hot or at room temperature – or – cover bowl and refrigerate overnight.
When ready to serve, place compote in individual bowls. Garnish
with a dollop of plain or vanilla yogurt and a sprinkling of ground cinnamon and chopped nuts.
**Stovetop Directions:
Using a large enough pot to hold the ingredients, combine dried fruit, honey or 2 Tbsp. dark brown sugar, and spices that are in a tea strainer or wrapped in cheesecloth. Add enough water to cover ingredients. Bring to a boil. Reduce heat to low and simmer for about 20 minutes or until fruit is tender. Remove and discard spices. Serve hot or at room temperature -or- cover and refrigerate until ready to serve. Garnish as mentioned above, if desired.
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You have a lovely site. I am looking forward to trying some of your delicious recipes.
For a taste more comparable to grandma's, I omitted the lemon peel, added two whole cloves as well as 3/4 c dried black mulberries and dried peaches...that I purchased in Armenia. Awesome!