When food editor and founder of Kosher Like Me Liz Rueven, remembers the fruit compotes from her childhood, they were brown and soft, the perfect texture for someone whose lost all their teeth. So she took the best of those recipes, the warmth and spice and created an aromatic spicy tea and brandy(optional) soak for the dried and heartier fresh fruit, and then once those have steeped overnight, she combines bright citrus and berries into the mix and tops the whole to-do with ice cream and a dash of cinnamon. When we shot our video for this, we used straight up vanilla Haagan Dazs with a sprinkle of cinnamon but you can def go for flavors like ginger or even a sorbet. Not only is this great for Passover or Shabbat, but generally for a zhuzhed(sp?) up boozy fruit salad for any occasion.
Serving Size: Serves 4-6
5 jasmine tea bags
1 orange, segmented. Wash rind and reserve 2-3 peels
1/2 tsp. cinnamon
1.2 tsp cloves
1 cup orange juice
4-5 Tbsp. sugar
1/4 cup Brandy (Liz suggests Carmel as Kosher for Passover)
1 cup dried fruit(Combine any or all: prunes, apricots, dried cherries, raisins or strawberries)
3 cups fresh fruit, cut into bite size pcs. (pineapple, berries, granny smith apples etc.)
Non Dairy whipped cream or ice cream( Ginger, cinnamon or vanilla)
Bring 5 cups of water to boil and pour into large bowl or pot. Add tea bags, orange peels, spices, sugar and orange juice. Allow to steep for 5 minutes. Remove tea bags.
Add brandy (optional), all dried and fresh fruit except for orange segments and delicate berries. Gently stir. Allow to cool on counter, then refrigerate. When ready to serve, add orange slices and berries to the compote. Stir once.
To serve: use a slotted spoon to scoop out fruit from the liquid. Add some liquid to bathe the fruit. Top with whipped cream or ice cream, if you like.