Here is a wonderful and easy fruit compote, which is gluten free, pareve and can be eaten hot or cold. I made it both with the applesauce and without, both options were delicious!
This recipe if from my friend Lori’s mother, Beth. The recipe follows the background story as told by Lori.
“Mom is a great cook but she has her standard holiday recipes that don’t change much from year to year. She’s best known for her rugulach — not for Passover, of course. She’s also admired for her brisket and chicken soup. Her matzah balls are awesome if you like them fluffy. We have friends who bring hard matzah balls so our guests have a choice. On Passover she’s also known for her sponge cake with orange zest layered with fresh whipped cream and strawberries. (I don’t think that’s anyone’s favorite but she keeps making it every year. It’s my job to make the whipped cream — laced with a little Cointreau — and decorate the cake.)
I’m not sure anyone would remark on her baked fruit but it’s one of my favorites. I look forward to it every year. It’s the perfect complement to brisket instead of plain apple sauce. I like it cold the next day all on its own just as a snack. It’s very easy. Substitutes or additions are welcome. The only fruit she feels strongly about including is the can of cherries (which I think can be hard to find.) They add nice color and texture to the dish. Whenever available, she gets fruit in lite syrup instead of the heavy stuff. It’s almost impossible to mess up this recipe. It can be mixed in advance and kept in the refrigerator until you’re ready to heat it up.”
1 can apricots, drained
1 can peaches, drained
1 can pitted dark cherries, drained
1 can pears, drained
Unsweetened applesauce, preferably homemade (optional)
1 can Manishewitz macaroons
- Put all of the canned fruit together in an oven-proof ceramic bowl or casserole dish. If adding applesauce use enough to it fill the dish about 1/2″ – 1″ from the top.
- Mix everything together. Crumble up macaroons over the top of the fruit.
- Put in the oven about 1/2 hour before the entree is served along with whatever else is cooking in the oven to warm it all the way through. (Take out when macaroon topping is golden brown.)