This is an easy, do-ahead, dairy-free dessert for any Rosh Hashanah meal. It’s a lovely way to end a huge feast when no-one really wants much more than a little fruit and the corner of a piece of honey cake.
This exotic, spiced dried fruit kompot (compote) appeared in our second book, The Feast Goes On, with thanks to Ali Sulan and the hosts of country-style B&B, La Veduta at Russell in the Bay of Islands, New Zealand.
Love the recipe?
Buy the book!
Click right here.