Two Heads of Lettuce

Simple recipes for vegetarian potlucks. Would you like to join the Two Heads of Lettuce team? Contact twoheadsoflettuce at gmail dot com.

Thursday, February 15, 2007

fruit compote

As my last, absurdly long, post seems to have killed the conversation, I'll try a super-short post as an antidote:

this easy stewed fruit is good with sponge cake, warm over ice cream, or on french toast. Also good on its own. *Also* it lasts for a few weeks, covered and refrigerated, so make a big batch while you're at it.

  • approximately 3 pounds of dried fruit (my mom uses peaches, apricots, and plums when she makes this for passover)
  • juice and rind of half a lemon
  • two cinnamon sticks
  • put all fruit in a pot, and just barely cover with water
  • squeeze in lemon juice and toss the (whole) rind into the pot
  • add the cinnamon sticks
  • bring to a boil, then turn the heat way down and simmer for five minutes. Take the pot off the heat and allow the compote to sit for awhile, either refrigerated or at room temperature, until the water mixes with sugar released from the fruit to create a syrup
  • remove lemon rind and cinnamon sticks before serving
  • voila.


At 11:36 AM, February 16, 2007, Blogger EAR said...

Thanks, Granola Bard. This is also just like the compote my grandma used to make for Passover.

One question: is it easily transportable to potlucks? Any thoughts on carrying it so it doesn't spill?

At 2:16 AM, February 21, 2007, Blogger Aliza said...

maybe those of us who don't like fruit compote should give it another chance...

At 5:10 PM, March 08, 2007, Blogger Mae Travels said...

1) A touch of vanilla is also good in compote
2) To store or transport, use Mason jars


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