Fruit compote is traditionally served on the Sabbath or at Passover as a light dessert. After the very heavy Passover meals, compote is supposed to aid the digestion while satisfying the sweet tooth. The type and proportion of fruit can easily be varied according to your taste.


Soak the dried fruit in the wine for several hours. Add the honey or sugar according to your taste. Add the lemon, and bring to a boil. Then cook gently for about 30 minutes. I do this in two or three batches in the microwave (30 minutes at medium power, or until the fruit just begins to soften), but it works just as well on the stove. With either method, the important thing is to bring the fruit mixture to an initial boil and then reduce the heat or the microwave power so that the mixture simmers until the fruit just begins to soften. Further softening takes place while the mixture is cooling.

Taste for sweetness, and add additional honey, if needed. Add cinnamon. 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.

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