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Persian Fruit Compote

Persian Fruit Compote

From

From

This recipe is adapted from The Persian Jewish Cook Book Presented by The Sisterhood of the Persian Hebrew Congregation, Skokie, IL 60076.

  • 1 cup sugar
  • 1 cup dried apricots
  • 1 cup raisins
  • 2 cups pitted dates
  • 1 cup pitted prunes
  • 1/2 stick unsalted butter or margarine

1. Bring 3 cups of water to a boil.  Add the sugar and stir until dissolved. 

2. Add the apricots, raisins, dates, prunes, and butter. Bring mixture back to a boil.  Cover, turn down the heat and simer for approximately half an hour, stirring occasionally.  

3. When the mixture is thick and the fruits have dissolved a little, remove from the heat and set aside to cool.  Compote can be served with cookies, ice cream, sorbet, or whipped topping.

Yield: 6-8 servings

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