top of page
Baked Dried Fruit Compote

Orly Pely Bronshtein

This dish starts out as a regular compote, but transforms into an elegant dessert after some time in the oven . The greater the variety of fruit you use, the more colorful and flavorful the dish will be.

Ingredients (serves 4-6)

  • 4 cups assorted dried fruit (mango, apricot, papaya, prunes, strawberries, raisins etc.)

  • 1 bottle dry red wine

  • 1 long ribbon of orange zest

  • 2 cinnamon sticks

  • 3 cloves

  • 1/3 teaspoon pure vanilla essence (or 1/2 vanilla bean)

  • 1/2 cup brown sugar

  • 1 teaspoon cinnamon

  • 2/3 cup assorted nuts (walnuts, pecans, pistachio)
    To serve:

  • Crème fraiche or vanilla ice cream

  • Pistachio nuts

Soak dried fruit in wine and spices overnight in the refrigerator.

 

Preheat oven to 400ºF (200ºC)

 

Arrange soaked fruit in individual heatproof bowls and pour some wine on the fruit. Distribute the nuts. Mix sugar with cinnamon and sprinkle over fruit.

 

Bake for 10 minutes.

 

Serve at once with a dollop of crème fraiche or ice cream.

 

Variations:
Chilled compote: Soak fruit in wine and spices overnight, add 2-3 cups of sweetened tea (black tea, fruit tea, green tea or masala chai) and refrigerate for another 6 hours.

kompot244.jpg

photo: Daniel Layla

bottom of page