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Kompot: Middle Eastern Dried Fruit Salad

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
Servings Prep Time Passive Time
6cups 15minutes 2days
Servings Prep Time
6cups 15minutes
Passive Time
Servings: cups
Servings: cups
  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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