Dried Fruit Compote

Prunes and raisins are traditional, but this will also work well if some dried apricots are added.

1 pound mixed dried fruit 450 - 500 gm
4 cups water 1 litre
5 tablespoons sugar 75 ml
a few thin strips of orange peel
a few thin strips of lemon peel
2 slices lemon
1 cinnamon stick
2 whole cloves
1 tablespoon potato flour or corn starch 15 ml
½ cup cold water 125 ml
clean, empty jam jar
or mayonnaise jar, with lid

Place dried fruit in large pot with 4 cups (1 litre) water, cover, and let stand for several hours, overnight, if possible. Add all remaining ingredients and simmer over low heat until fruit is tender, about 30 - 60 minutes. If necessary add more water.

In clean, empty jar, pour in ½ cup (125 ml) cold water and potato flour/corn starch. Shake well, until all starch is dissolved. Add to cooked fruit, bring to a boil for one minute, stirring occasionally. Place in serving bowl, cover with plastic film and let cool.

Serve cold with whipped cream or over ice cream.


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This page created and maintained by
A. Steinbergs

Last revised September 18, 2008