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  • Becky M

Passover Fruit Compote

Prunes usually don’t belong in the same sentence as dessert, but at Passover fruit compote has become a dessert staple at our seder. But let me tell you, this dessert tastes different on Passover and left overs are eaten for breakfast (with Greek yogurt) for the entire 8 days and beyond! This is probably one of the simplest desserts you’ll ever make, in terms of both the ingredients and its preparation. After combining the ingredients in a pot, it is just a matter of letting the dish simmer away for forty-five minutes. As it cooks your kitchen will be infused with a wonderfully spicy aroma, similar to the smell of freshly baked cinnamon-raisin bread. The result is a dish that will make people think you were in the kitchen for hours. The fruit is a personal preference and your choice, below are only suggestions. I experiment with different sorts of fruit every year and the results are always on par!


4 lbs. mixed dried fruit; apples, apricots, prunes, figs, pears

1½ cups orange juice

1½ cups water

½ cup sugar

1 5-inch stick cinnamon stick

peel of one lemon, removed in one or more large pieces


1. To remove sulfates used as a preservative in packaged dried fruit, pour boiling water over the fruit and let stand for at least one hour. Drain thoroughly.

2. Put the fruit in a saucepan with all the remaining ingredients. Bring to a boil, lower the heat, and simmer gently for 30-45 minutes, or until fruit is tender.

3. Let the fruit cool in the saucepan. Taste to determine if more sugar, lemon or orange juice needs to be added. Store fruit in the syrup that remains (fruit will absorb most of the liquid) covered in the refrigerator. Remove the cinnamon stick.

4. The compote will keep, refrigerated, until Shavouth easily and probably will be good until Succot.

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