Dried Fruit Compote with Fresh Pineapple, Pistachios, and Mint

Preparation info
  • Yield:

    8 to 10

    Generous Servings
    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

When the chill weather comes, old-fashioned dried fruit compotes are the classic finish to simple Sabbath dinners. Light and wholesome, they taste of deep flavors and contain no milk products to compromise the dietary laws.

But there’s the rub. Without the tart dairy tang of sour cream, crème fraîche, or yogurt as complement, the meltingly silky fruit turns cloyingly sugary after just a few bites. A sweet compote needs a bright acidic sparkle to pull its flavors into balance.