Recipe by Dorit Teichman

Apricot Plum Compote

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

This versatile dish is delicious as either a dessert or as a snack. Top it off with some sliced almonds or just add a tablespoon of this decadent soup to your morning oatmeal with a dash of cinnamon. If you don’t consider dried plums to be the most exciting food around, consider this: they have twice the antioxidants of blueberries and six times as much as fresh plums!


Apricot Plum Compote

  • 3 large green or golden apples, peeled, cored, and chopped

  • 1/2 cup chopped sulfur-free dried plums

  • 1/2 cup chopped sulfur-free dried apricots

  • 3 cups filtered water

  • 2 teaspoons freshly squeezed lemon juice or Heaven & Earth Lemon Juice

  • 1 tablespoon chia seeds (optional)

  • 1 tablespoon sliced almonds, for garnish (optional)


Prepare the Apricot Plum Compote


Combine apples, dried plums and apricots, and three cups water in a large pot and bring to a boil. Reduce heat and simmer, covered, for one and a half hours, stirring occasionally, until most of the water cooks off and mixture thickens. Uncover and simmer for another 10 to 15 minutes.


Remove from heat and let cool to room temperature. Stir in lemon juice and chia seeds. Chill for at least two hours.


Garnish with almonds before serving, if desired.


Photo by Heather Winters

Apricot Plum Compote

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