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. 

 
[box]

Love the recipe?
Buy the book!
Click right here.

 

[/box]

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
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.

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on linkedin
LinkedIn

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media

Recently

Instagram

Anyone ready for an Easter baking project?⁠

We have an excellent one for you!⁠

This is a magnificent Kulich - Russian Easter Bread - a dried fruit-studded, slow risen, yeasty, soft, lemon icing-glazed sweet bread. ⁠

Yes, it takes a day to make but it is SO worth it. Don't panic though, the time is in the rising and the doing is totally do-able. ⁠The recipe comes from American chef Greg Patent’s Russian grandmother. Greg grew up in Shanghai and fondly remembers the many different versions of kulich and pashka in the Russian Shanghai community.

This is a beautiful heirloom recipe which you can find in our new book 'Now for Something Sweet' - there is still time to order and receive your copy before Easter. (Click on the link in our profile or head to @Booktopiabooks @Amazon.com.au or call your local bookstore for delivery)⁠







#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #alanbensonphoto @harpercollinsaustralia @alan_benson_photographer #easter #ourkitchensopen #kulich #russianeasterbread #easterbaking #fruitbread
...

We have two fabulous flourless biscuit recipes in 'Now for Something Sweet'.⁠

One is a 'Brown Sugar Nuttie' (on the left) and the other a Chocolate Coconut Macaroon (on the right).⁠

Amazing for anytime, perfect for Passover. ⁠

You can find the Nutties on our website - click on the link in our profile and then on the pic and it will take you straight there.⁠






#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #pesach #passover #KLP #glutenfree #alanbensonphoto #ourkitchensopen
...

Facebook

Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.

Categories

Recipes

MMCC Related

Related Posts