Hot Fruit Compote For Passover Or All Year Round Food

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.

HOT FRUIT COMPOTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
• Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

HOT FRUIT COMPOTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour pears, peaches, and cherries with their liquids into the prepared baking dish; stir. Stir oats and 1/4 cup brown sugar together in a bowl; sprinkle over the fruit mixture. Sprinkle remaining 1/4 cup brown sugar over the oat layer. Sprinkle cinnamon over the brown sugar. Arrange butter pieces evenly over the top.
• Bake until hot, bubbly, and slightly brown at edges, about 20 minutes.

PASSOVER FRUIT CRISP

Steps:

• In medium saucepan, heat fruit, 2/3 cup sugar, the cinnamon sticks, water and wine to boiling over medium-high heat, stirring occasionally. Reduce heat; simmer uncovered 10 to 15 minutes, stirring occasionally, until fruit is tender. Remove cinnamon sticks; discard.
• Heat oven to 400°F. In medium bowl, stir cake meal, 1/3 cup sugar, the almonds, cinnamon, ginger and nutmeg until well mixed. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Pour hot fruit mixture into ungreased 1 1/2-quart casserole. Sprinkle evenly with topping.
• Bake 15 to 20 minutes or until topping is light golden brown. Cool slightly; top with whipped cream.

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.