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
from Monday Morning Cooking Club https://mondaymorningcookingclub.com.au/recipe/kompot/ – very slightly adapted
1 cup pitted prunes, halved
1 cup dried apricots, halved
½ cup soft dried figs, quartered
2/3 cup raisins
2/3 cup blanched, slivered almonds
⅓ cup pine nuts
1 tsp ground cinnamon
1/4 tsp groung nutmeg
1/4 cup brown sugar
juice and zest of 1 orange
1tablespoon orange blossom water or rose water (optional)