Spring Compote

Name: Spring Compote
Ingredients: 3 blood or navel oranges, or a combination, peeled, white pith and any seeds removed; ½ cup (about 4 ounces) pitted prunes, halved, or if large, quartered; Toasted Almond—Coconut Macaroons and/or Hazelnut Macaroons; 1 pound rhubarb, washed, trimmed, tough strings removed with a vegetable peeler, and cut into 1-inch pieces (discard the leaves; they are toxic); Fresh mint leaves, for garnish (optional); ¾ cup sugar; 1 vanilla bean, split; 1 cup (about 5 ounces) fresh raspberries; 1 cinnamon stick

Preparation info

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Tucked in among the horseradish, haroset, and other symbolic foods, there might be an orange on some of the newest seder plates. According to Alisa Solomon of the Village Voice (April 2, 1996), this addition has its roots in a wonderful story most attribute to theologian Susannah Heschel.

Solomon recounts that a man interrupted a talk Heschel was giving in Florida on women and Judaism some years ago, heckling, “A woman belongs in the rabbi’s pulpit and other places of Jewish

Ingredients

Dessert
Vegan
Spring
April
Gluten-free
Jewish

Ingredients

Method