Honeyed Dried Fruit Compote
A homemade compote made with a mix of dried fruits, honey, and lemon. The drink is lightly sweetened and pairs well with Easter pastries.
- Time
- 35 min
- Serving
- 185 kcal
- Ingredients
- ≈ $0.78
- Protein
- 1 g
Ingredients
- 1 Dried fruit mixpack 300 g ≈ $4.00 45 g
- 2 Honey 12 g
- 3 Lemon≈ $4.70 per kg 12 g
- 4 Raisinspack 200 g ≈ $2.40 10 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pour 350 ml of water over the dried1 fruits, bring to a boil, and skim off any foam.
Simmer over low heat for 20–25 minutes until the fruits soften and the liquid takes on their color.
Remove the pot from heat, add a slice of lemon3, and let it steep for 10 minutes covered.
Stir in the honey once the compote is warm, then serve or let it cool completely.
Tips
- Why it works
- Skim the foam right after it comes to a boil, otherwise the compote will taste bitter. Water temperature doesn't matter, just rinse the dried fruit to remove dust and sulfur.
- Substitutions
- Use dried apricots or prunes, 10 g each, instead of raisins. You can leave out the lemon if you don't like the tartness, but then add 5 g more honey.
- Common mistakes
- If the compote is cloudy or smells musty, you boiled it too long or didn't rinse the dried fruit. It will taste slightly bitter.
- Storing and reheating
- Keep in the fridge for 3 days. Warm on the stove to 60 degrees before serving so the honey doesn't crystallize.
- Serve with
- Serve with Easter kulich or sweet pastries to cut the richness of the butter. Also good with plain tea.
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