Spring Compote

Name: Spring Compote
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: 1 cup fresh raspberries; fresh mint leaves; Toasted Almond-Coconutm Macaroons and/or Hazelnut Macaroons; 1 vanilla bean, split; ¾ cup sugar; 1 cinnamon stick; ½ cup pitted prunes, halved or quartered if large; 3 blood or navel oranges, or a combination, peeled, white pith and seeds removed; 1 pound rhubarb, ends trimmed (discard leaves; they can be toxic), tough strings removed with a vegetable peeler, and stalks cut into 1-inch pieces (4 cups)

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Bracing yet sweet, like the orange on some of the newest seder plates, this fresh compote features not just citrus, but rhubarb, raspberries, and prunes. Accompanied by light, homemade macaroons, it makes a perfect ending to the rich seder meal.

Ingredients

¾ cup sugar
1 cinnamon stick
1 vanilla bean, split

Americas
United States
Spring
Vegan
Breakfast

Method

Place 2 cups water and the sugar, cinnamon, and vanilla bean in a medium, non-reactive saucepan and bring to a boil. Add the rhubarb and prunes and simmer over low heat until the rhubarb is just tender, 7 to 10 minutes. Don’t allow it to get too soft—it will “cook” further while macerating. Using a slo