Prune and red wine compote

Prune and red wine compote

Pfloymen kompot

By
From
Hazana
Serves
4
Photographer
Mowie Kay

Dried fruit compotes are traditionally served for the Sabbath by Ashkenazi Jews throughout Eastern Europe. This one is made with prunes, but it could also be made with dried apricots, pears, apples or peaches, and using a split vanilla pod instead of the spices.

Ingredients

Quantity Ingredient
225g prunes
225ml red wine
2 tablespoons sugar or honey, or to taste
1/2 cinammon stick
2-3 cloves

Method

  1. Place the prunes in a bowl and cover with 225ml water. Leave to soak for at least 2 hours. Transfer to a saucepan and add the wine, sugar and spices. Bring to the boil, then cover and simmer for 20-25 minutes or until the fruit is tender. Remove the spices and chill thoroughly before serving.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again