Greek Prune Compote Food

DRIED FRUIT COMPOTE

Steps:

• Gather the ingredients.
• In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
• Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
• Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
• Remove lemon peel and cloves, and discard.
• Chill several hours before serving, garnished with chopped walnuts, if desired.

GREEK PRUNE COMPOTE

Steps:

• Soak the prunes overnight.
• The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices.
• Simmer until the prunes are tender but not falling apart, about 20 minutes.
• Remove the lemon peel.
• Cool and stir in the Metaxa brandy.
• Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon.

POLISH TWELVE FRUIT COMPOTE

Steps:

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

PRUNE AND APPLE COMPOTE

Steps:

• Peel apple, add to simmering water on stove.
• Add prunes, onion and allspice; cook until tender.