ScarlettDried Fruit Compote
September 20th 2006 09:38
Dried Fruit Compote
About Dried Fruit Compote
Fruit grows in abundance in orchards throughout the Ukraine and dried fruits are used all year round. Uzvar is served on Christmas Eve and also at feasts at which the dead are honoured. This easy and delicious dessert is also made in Russia.
INGREDIENTS
Serves 6
350 gm / 2 cups mixed dried fruits, such as apples, pears, prunes, peaches or apricots
1 cinnamon stick
300 ml / 1¼ cups cider or water
65 gm / ½ cup raisins
30 ml / 2 tablespoons clear honey
juice of ½ lemon
mint leaves, to decorate
1. Put the mixed dried fruit in a large pan with the cinnamon and cider or water. Heat gently until almost boiling, then cover the pan, lower the heat and cook gently for 12-15 minutes, so soften the fruit.
2. Remove the pan from the heat and stir in the raisins and honey. Cover the pan and leave to cool. Remove the cinnamon stick and then stir in the lemon juice.
3. Transfer the compote to a serving bowl, cover with clear film and keep refrigerated until needed. Allow the fruit compote to come to room temperature before serving, decorate with a few mint leaves.
Tips:
This compote will keep refrigerated for up to a week.
**From “The Practical Encyclopedia of East European Cooking”**
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