Recipe - Dried Fruit Compote

Three fourths pound Pitted prunes
One half pound Dried peaches, apples
or pears
One half cup Raisins
1 Lemon; quartered
One half cup Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick with 6
c. water. Bring to a simmer over medium heat, cover, lower heat and simmer
until tender, 30 to 45 minutes. Remove lemons, clove and cinnamon stick
before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g fat; 32
g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini