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
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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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In 'Now for Something Sweet', we've combined some of our favourite liquid ingredients - prosecco, aperol, fresh OJ - to make the most wonderful icy, slushy, slightly alcoholic and irresistible indulgence: Aperol Spritz Granita.โ 
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