A nice jewish compote
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry red wine |
| 2 | cups | (to 3 cups) apple cider or juice |
| 3 | Cinnamon sticks | |
| 5 | Cloves | |
| 5 | Allspice berries | |
| 2 | Lemons | |
| ½ | pounds | Dried apricots |
| ½ | pounds | Dried figs |
| ½ | pounds | Prunes |
| ½ | pounds | Sultanas |
| ¼ | cup | Sugar or to taste |
Directions
Combine the wine, cider, and spices in a large pot and bring to a boil. Meanwhile, remove the zest form the lemons with a vegetable peeler and add it to the wine mixture. Cut the white rind off the lemons and cut the flesh into ¬-inch slices.
Add the dried fruit and sugar to the wine mixture, cover the pan, and gently simmer for 15 minutes, adding cider or water as necessary to keep the fruit moist. Add the lemon slices and simmer, uncovered, for 10 minutes, or until the fruit is soft and the juices form a thick syrup. Add sugar to taste. Let the compote cool to room temperature before serving.
Note: If desired, tie the whole spices and strips of lemon zest in cheesecloth and remove before serving.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 200 Submitted By DIANE LAZARUS On 10-26-95
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