Passover Fruit Compote {Revisited}

Passover is here again!

Bring on the flourless food!

 

I think you may be confusing Passover with the South Beach Diet

 

Monday night we are going to the home of our close family friends, and Tuesday my mom is hosting.  I volunteered to make one of my favorite Passover friendly recipes that appeared on the blog 2 years ago.

 

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I’ve never met a fruit compote that I don’t like, and this is a great recipe any day of the year!

 

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It takes a little bit of prep because the fruit needs to soak in cold water overnight.  The next morning when everything is soaked and plump, heat your fruit in a large saucepan with orange juice (I used fresh squeezed), water, cinnamon, and cloves.

 

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Warning: your house will smell amazing with the combination of cloves and fruit.  After about 45 minutes, pour your fruit mixture into a baking pan and cover with macaroons.

 

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Bake for 20 minutes until warm and delicious!

 

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This recipe can be served for brunch, as a dinner side, or for dessert!  It is the perfect combination of sweet fruit topped with soft, toasted coconut goodness!

 

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It is easy to prepare ahead of time which makes it perfect for mid week meals.

Getting ready for Passover…here is a list of more tasty Passover dishes!

 

 

Passover Fruit Compote

From Baltimore Jewish Times

 

Ingredients

2 pounds mixed dried fruits (prunes, apricots, apples, pineapple, pears and figs)

1/2 cup orange juice

1/2 cup water

6 whole cloves or one-half teaspoon ground cloves

1 stick cinnamon or one-half teaspoon ground cinnamon

1 tablespoon lemon juice

8-10 crumbled macaroons (I used one entire package)

 

Directions

Soak dried fruits in cold water to cover overnight. Drain the fruit and place in a saucepan together with the orange juice, water, cloves and cinnamon. Simmer gently for 45 minutes, then add lemon juice and cook, stirring frequently, for 10 minutes longer.

Drain the fruit, reserving liquid, and place fruit in a shallow ovenproof casserole or pie plate. Add just enough liquid to barely cover the fruit. Sprinkle with the crumbled macaroons. Bake in a preheated 375-degree oven for 20 minutes.

Serve warm or cold. Makes 8-10 servings.

 

This is a great dessert for leftover macaroons!

Note: If you want to make this in advance.  Soak and cook fruit per instructions.  Place in baking dish and refrigerate.  Before baking, cover with macaroons and bake for 25-30 minutes.

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17 thoughts on “Passover Fruit Compote {Revisited}

    • Yes, I just made matzah toffee! It’s my best batch EVER and will definitely help make it through the week. I love kugel. I plan on bringing tuperware for leftovers for lunch this week : )

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