3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick
Fruit compotes are a typical dessert for a Sabbath meat meal.
In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.
Yield: About 8 cups; serves 16.
Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.
Posted by Al Rice of Alaska. Formatted by Cathy Harned.
