Dried Fruit Compote – a Quick and Easy Dessert!

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.

Dried Fruit Compote topped with plain Greek yogurt, ground cinnamon, and chopped pistachios.

Quick and Easy Dried Fruit Compote

Serves 6


Ingredients:

1 cup pitted dried prunes (cut in half)

1 cup dried apricots, cut into bite-sized pieces 

1 cup raisins

1 to 2 Tbsp. good quality local honey

¼ stick cinnamon

4-5 strips lemon peel

2 whole cloves

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


Directions:

Spices & Cheesecloth
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.)
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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  • 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!

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