Kompot: Middle Eastern Dried Fruit Salad

This exotic, spiced dried fruit kompot is a great way to end a New Year's feast.

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. 

 
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Kompot: Middle Eastern Dried Fruit Salad
Votes: 0
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Print Recipe
Servings Prep Time
6 cups 15 minutes
Passive Time
2 days
Servings Prep Time
6 cups 15 minutes
Passive Time
2 days
Kompot: Middle Eastern Dried Fruit Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 cups 15 minutes
Passive Time
2 days
Servings Prep Time
6 cups 15 minutes
Passive Time
2 days
Ingredients
Servings: cups
Units:
Instructions
  1. Start this recipe at least 1 - 2 days before serving.
  2. Place all the ingredients in large bowl and cover with cold water. Stir well and set aside in a cool place or the refrigerator for 1-2 days.
  3. Stir the compote a couple of times each day. Add more orange juice if the compote becomes too dry, it should be quite syrupy. Before serving, add more cinnamon and nutmeg to taste.
  4. Serve with Greek style yoghurt.

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Lisa + Merelyn will be cooking up a storm this Thursday for the @dunera_project and making THE BEST chicken salad ever. The recipe first appeared in The Feast Goes On thanks to Famishd’s Georgia Samuel. Hope you can join them!

Posted @withregram • @dunera_project Ready to make a delicious chicken salad with a Middle Eastern flair? This Thursday at 11am, @lisagoldberg.mmcc will be joined in the kitchen by her @mondaymorningcc co-author Merelyn Chalmers who will share one of her all-time favourite chicken salads, the wonderful ‘Middle Eastern Crunch Salad’. Visit our website to register and get the recipe so you can cook along!
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Yom Kippur, the Jewish Day of Atonement, is here and many in our Jewish community will be fasting from just before sunset this evening for 25 hours.⁠

Some of us (🙋‍♀️🙋🏼‍♀️🙋🏻‍♀️🙋🏻‍♀️)have spent the last week obsessing about what meal we will eat to start the fast (not too salty to avoid thirst, low GI to hopefully allay those inevitable hunger pangs, do we go traditional or not...)⁠
And then there is a completely new conversation about what to eat to break the fast (cinnamon buns or babke, a full meal of brisket and potatoes, a lighter option with pasta and fish and then the inevitable comment 'I could just have a cup of tea and a piece of cake and go to bed' (which of course no-one seems to ever do)⁠

So many debates going on! ⁠

We hope whatever you choose is exactly what you need to make it an easy fast, and on the other side is exactly what you need so you don't finish the meal holding your belly and moaning😜 (we've all been there).⁠

We wish everyone chag sameach, g’mar chatima Tova, and may you have an easy fast!⁠

Love to all,⁠
Lisa, Jaks, Merelyn and Natty ⁠
👩‍🍳👩🏼‍🍳👩🏻‍🍳👩🏻‍🍳⁠
😘😘😘😘⁠

(These are Little Honey Cake from 'The Feast Goes On')
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