I start every day with 2 dried figs or dates, I have for at least 10 years.  Not by themselves, but with whatever other item I am eating for breakfast.  Breakfast does not feel complete without my dried fruit.

The Monday Morning Cooking Club recently posted a recipe for Kompote as a dessert for Rosh Hashanah.  Remember, the Monday Morning Cooking Club?  My recipe for lamb khoresh bademjun is included in their cookbook, It’s Always about the Food.

Remember all that honey I bought as I crossed the country? We had a apple dipping honey tasting for Rosh Hashanah.  It was so much un trying them all side by side; not only were their flavors different, but their textures as well. Montana wildflower and South Dakota (Black Hills) sweet clover were the consistent favorites, although Ali and I also really liked West Virginia blueberry and we all enjoy the New England cranberry.

I made a big batch of their Kompote (with a minor tweak) and we eat with with yogurt, drizzled with a bit of honey for a wonderful breakfast during the holidays.  The honey of choice for drizzling is the South Dakota sweet clover.  The honey brings out the flavors in the fruits.

Note: start this at least a full day, preferably 2, before you want to eat it.

Dried Fruit Compote with Yogurt

Directions

Start this recipe at least 1 – 2 days before serving.

Place all the ingredients in large bowl

Cover with cold water (don’t drown them, just enough water to cover).  Stir well and set aside in a cool place or the refrigerator for 1-2 days, stirring the compote a couple of times each day.  Add more orange juice if the compote becomes too dry, it should be quite syrupy.

Before serving, add more cinnamon and nutmeg to taste.

Serve with Greek style yoghurt and a drizzle of honey.

Enjoy!

Serves 6-8