Passover fruit compote

31 Mar

Passover compoteThe biggest complaint about all the matzoh we eat at Passover is that is turns into a brick in your innards, a cause of digestive distress for many of us. Of course you can mitigate this by eating less matzoh and more fresh fruit and vegetables, but we know how much you love those matzoh breis, matzoh kugels, cakes and other treats.

One thing I always make at Passover to balance out the matzoh is fruit compote. It’s really easy, and it tastes great plain or mixed with a little yogurt. I eat it often for breakfast during the holiday.

Compote is more a method than a recipe, so feel free to improvise and add other dried fruits if you like.

Happy Passover and Easter to all who celebrate, and happy spring to all. I’m taking a break next week — see you in a few.


2 cups pitted prunes
1 cup dried apricots
1/2 cup raisins, Craisins or dried cherries
1 lemon, sliced
2 Tbs. honey
1/2 tsp. cinnamon


Put all ingredients in a medium saucepan, cover with water and bring to a boil. Turn heat down so the water is barely simmering and cook for at least a half-hour until the prunes and apricots are really soft, adding a little more water if necessary. Discard the lemon slices and cool. Store in a covered container in the refrigerator.



4 Responses to “Passover fruit compote”

  1. Judy Bobrow April 10, 2015 at 2:07 pm #

    Hi Bobbie – I tried a recipe for Chick Pea Stew a while back that I’m pretty sure came from you. I loved it but now can’t find it. If it did come from you, I would appreciate it if you could resend it. Thanks! Judy

  2. Bobbie April 10, 2015 at 3:41 pm #

    Here ya go, Judy!
    It’s actually from Annabel Cohen, but I make it and have passed it on several times!

    • SALLY March 16, 2021 at 6:54 pm #


      • Bobbie March 16, 2021 at 6:58 pm #

        I serve it out of the fridge or at room temperature — but you could serve it warm as a sort of soup!

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