Recipe: German Dried Fruit Compote

Dried Fruit Compote (Backobstkompott)
From: The Cooking of Germany - Time Life Books

In Germany, Backobstkompott is usually served as an accompaniment to dumplings or meats. If you like, you may add 1/4 cup of kirsch, brandy, rum or white wine to the fruit along with the syrup.

Serve 6 to 8

1 1/2 pounds mixed dried fruits (about 5 cups)
2 cups sugar
A 2-inch length of cinnamon stick
Peel of 1 lemon, cut into l/2-by-2-inch strips

Soak the fruit overnight, or for at least 12 hours in enough cold water to cover it by 1 inch. Drain the fruit in a colander. Measure the soaking liquid and if necessary add enough water to make 1 quart. Then pour it into a heavy 3- to 4-quart saucepan, add the sugar, cinnamon stick and lemon peel, and bring to a boil over moderate heat, stirring until the sugar dissolves. Drop in the drained fruit, reduce the heat to low and simmer, uncovered, stirring occasionally, for about 10 minutes, or until the fruit is tender and can be easily pierced with the tip of a fork. With a slotted spoon, transfer the fruit to a heatproof bowl. Then boil the syrup briskly over high heat for 5 minutes, or until it thickens slightly. Remove the pan from the heat and pour the syrup over the fruit. Serve the compote while it is still warm, or refrigerate until chilled.

Happy Holiday Cooking,

Betsy
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