Recipe: Gingered Mixed Fruit Crockery Compote (crock pot)

GINGERED MIXED FRUIT CROCKERY COMPOTE

This dish tastes like the inside of a fruit pie without the crust. It can be made up to 7 days in advance and stored in the refrigerator in an airtight container. You can serve it right out of the slow cooker, reheated to warm, at room temperature, or cold. To serve warm, spoon the compote back into the slow cooker before the seder starts. Cover and cook on low for 2 to 3 hours.

1/4 cup coarsely chopped crystallized ginger
4 packages (8 oz each) dried mixed fruit
1 (5 oz) package dried cherries
1 (7 oz) package dried peaches
1 (6 oz) bag dried nectarines
7 cups pineapple-orange juice, divided use
1 cup brown sugar
2 sticks cinnamon
3 tablespoons potato starch
Toasted Almonds or walnuts
Prepared kosher-for-Passover macaroons

In a 5- or 6-quart slow cooker, mix the ginger with the dried mixed fruit, cherries, peaches, and nectarines.

In a medium bowl, using a fork, mix 2 cups of the pineapple-orange juice with the brown sugar until dissolved. Pour over the fruit with the remaining juice. Place the cinnamon sticks under the fruit. Press the fruit down with a large spoon so the juice covers most of it.

Cover and cook on high for 3 1/2 hours.

In a small bowl using a fork, mix the potato starch with about 1/4 cup cold water to dissolve. Pour over the fruit. To mix the potato starch evenly into the fruit, use a large spoon to gently move the fruit from the bottom to the top of the cooker.

Cover and cook on high an additional 2 hours.

TO SERVE:
Spoon into decorative bowls and sprinkle with toasted almonds or walnuts. Serve prepared kosher-for-Passover macaroons on the side.

Makes: 12 (1 cup) servings.
Source: Sunset; Select, March/April 2001