Recipe - Compote

8 ounce Dried apple rings
8 ounce Dried prunes
8 ounce Dried peaches or pears
8 ounce Dried apricots
8 ounce Raisins
1 One half Bottles of dry red wine
1 cup Sugar or honey (or to taste)
(up to 11/2)
3 Lemons; cut or sliced up
2 teaspoon Cinnamon
Blanched almonds (optional)

From: Lita (alotzkar@direct.ca)

Soak the dried fruit in the wine for several hours. Add the honey/sugar and
lemon, and bring to a boil. Then cook gently for about 30 minutes. I do
this in two or three batches in the microwave, but it works just as well on
the stove. Taste for sweetness, and add additional honey, if needed. 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.

Posted to JEWISHFOOD digest V97 #301 by "Miriam Podcameni Posvolsky"
miriamp@pobox.com on Nov 18, 1997