Dried Fruit Compote

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.