Sephardi Dried Fruit and Nut Compote


Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

I am a big fan of humble compotes made with fresh fruit or dried, especially to conclude a rich meal. Preparing this Sephardi koshaf, a favorite of mine, is incredibly easy: just pour cold liquid over the dried fruit and let it macerate until tender. Instead of the traditional plain water or a simple syrup, I use white grape juice—a nice complement to the raisins and currants—for a light sweetening without added sugar. The flavors slowly unfold while the fruit softens and plumps up d