Recipe by My Kosher Recipe Contest

Casa Sarabella Stone Fruit Compote

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Casa Sarabella Stone Fruit Compote
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

45 Minutes
Diets

No Diets specified

From the @casasarabella (just for fun account) Hayom Yom Shlishi Series
Liluyi Nishmas my father Rav Aron ben Harav Menachem Mendel A”H
#hayomyomshlishi

In honor of Tu B’Shvat
Childhood memories:
Bokser (carob fruit) & Hebrew songs!
Hashkediyah Porachat – the almond tree is blooming!
Check out hebrewsongs.com for a little nostalgia!

 

Today, a plethora of stunning exotic fruits for Tu B’Shvat.
Hasn’t reached Miami yet!
Enjoying all your pictures.
Marked this special day with bokser, starfruit and amazing peaches, plums & nectarines. Once Publix has stone fruits, you just know the Miami Spring is coming soon!

 

Of course I overbought; putting the extras to good use! And it’s a good thing … my Friday night guests luv compote!

 

@casasarabella Stone Fruit Compote whenever, wherever stone fruit is available. An awesome healthy easy delicious Shabbos dessert served as is, or with ice cream and/or over pound cake. And for Shalosh Seudos (as the days get longer) with crusty bread, ricotta, yogurt etc.

 

Start dreaming of Spring, it’s coming! Until then, stay warm! Sending that sun and warmth up your way!

Ingredients

Main ingredients

  • one variety or assortment of peaches, plums and nectarines, pitted and sliced

  • cinnamon

  • lemon juice

  • water

Directions

Stovetop

1.

Place fruit in a saucepan, add water (around 1/3 cup) to just cover bottom of saucepan, add in a small squirt of lemon juice, sprinkle cinnamon and mix.

2.

Cook on low, bring to a boil and simmer approximately 10-15 minutes. Total cooking time 20-30 minutes.

Oven

1.

Place fruit in a pan, sprinkle cinnamon, add a drop of lemon juice and lightly mix. No water.

2.

Bake at 350F approximately 25-40 minutes.

3.

Compote is ready when the fruits are soft but retain their shape, and juices begin to thicken.

Notes:

Add cardamom with cinnamon.
Advance prep: “marinate” fruit, cinnamon and lemon juice in a ziploc bag in the fridge for a few hours.
Add a splash of liquor or white wine when cooking.
Serve hot, room temp or chilled.
Slightly cool fruit before packaging; the syrup that the fruit releases… Liquid sweet gold!
Make a large quantity; I never ever have extra! Good 2 weeks in fridge.

Recipe tags

casasarabella easy desserts fruit compote fruits healthy Sara B. Gochberg
Casa Sarabella Stone Fruit Compote

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