Best 3 Greek Prune Compote Recipes
Tantalize your taste buds with a culinary journey to Greece, where the delectable flavors of sun-kissed prunes dance harmoniously in a sweet and tangy compote. This traditional dessert, known as "Drought Plums in Syrup" or "Kompóta Daktylídia," is a symphony of textures and flavors that will transport you to the heart of the Mediterranean. Bite into the tender and succulent prunes, infused with the essence of lemon zest and the warmth of cinnamon, while the golden syrup envelops your palate with its luscious sweetness. Discover the secrets behind this classic Greek dessert through our curated collection of recipes, each offering unique variations that cater to your culinary preferences. Indulge in the simplicity of the traditional recipe, experiment with the addition of fragrant spices, or explore the wonders of incorporating dried fruits and nuts for an extra layer of texture and flavor. Whether you prefer a smooth and silky compote or one with a delightful chunky texture, our recipes guide you every step of the way, ensuring a perfect balance of flavors and textures in every spoonful. Dive into the world of Greek prune compote and let your taste buds embark on an unforgettable adventure.
Here are our top 3 tried and tested recipes!
STEWED PRUNES RECIPE
Stewed prunes are so delicious. Cooking softens them, and they end up swimming in the most delicious syrup.
Provided by Vered DeLeeuw
Categories Dessert
Time 1h40m
Number Of Ingredients 4
Steps:
- Place the prunes in a small saucepan.
- Add the water, vanilla, and cinnamon. Gently stir.
- Bring to a boil (this will likely take about 5 minutes). Gently stir again, then lower the heat to medium-low, cover, and simmer for 15 minutes, until the prunes are soft and swimming in syrup.
- Transfer the stewed prunes to a heat-proof glass storage container. Cool to room temperature, about 15 minutes, then cover and refrigerate for at least 1 hour. This allows the syrup to thicken and flavors to develop. Serve alone as dessert, or spoon on top of plain Greek yogurt.
Nutrition Facts : ServingSize 5 prunes, Calories 100 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 5 mg, Fiber 3 g, Sugar 12 g
DRIED FRUIT COMPOTE
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This dried fruit compote recipe is the perfect ending to a filling Passover Seder feast. It also works well for a Shabbat dessert or Tu B'Shvat treat.
Provided by Giora Shimoni
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a medium saucepan, add the dried pitted prunes, dried apricots, and golden raisins. Add enough water to just cover the fruit. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
- Add the sugar, lemon peel, whole cloves, and ground allspice. Stir until the sugar dissolves, adding a little water if the mixture seems dry.
- Continue to simmer gently, uncovered, for 10 to 15 minutes or until the fruit has softened, and the syrup is thick.
- Remove lemon peel and cloves, and discard.
- Chill several hours before serving, garnished with chopped walnuts, if desired.
Nutrition Facts : Calories 199 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 41 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
DRIED FRUIT COMPOTE
This is an absolute go-to dish for people taking pain medication. Why? Because many pain meds, especially opiates, can stop up the works, if you get my meaning. This isn't your typical fiber-laden, tasteless concoction. (Can you say bran muffin?) In addition to prunes, the traditional remedy, this compote also includes dried apricots and cherries, and we've also brought ginger and cardomom to the party. The result is a delicious compote that smells incredible while it's cooking and goes great over oatmeal or on toast. For those days when you need a kick start, this blend will nudge you in the right direction. Believe me, it works. Before cooking the compote, it's best to soak the fruit for a few hours, or preferably overnight, so plan ahead. This is great served warm or at room temperature.
Yield makes 4 to 5 cups
Number Of Ingredients 8
Steps:
- Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover. Soak overnight, if possible, or for a few hours before cooking.
- Bring the mixture to a boil over high heat, then lower the heat and gently simmer for about 1 hour, until the fruit is very, very soft and the liquid is syrupy. Stir in the lemon juice and remove from the heat. Remove and discard the cinnamon sticks.
- Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
- You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
- The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes. Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal. You can even use it like jam: spread a dollop on a piece of toast with almond butter.
- Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
- (per serving)
- Calories: 303
- Total Fat: 0g (0g saturated, 0g monounsaturated)
- Carbohydrates: 70g
- Protein: 3g
- Fiber: 12g
- Sodium: 85mg
Tips:
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Add a cinnamon stick or two to the compote while it's cooking for extra spice.
- Serve the compote warm or cold, with yogurt, pancakes, waffles, or ice cream.
- Store the compote in an airtight container in the refrigerator for up to 2 weeks.
- To make ahead, cook the compote according to the recipe and then let it cool completely. Store it in an airtight container in the freezer for up to 3 months.
Conclusion:
Greek prune compote is a delicious and versatile dish that can be enjoyed in many different ways. It's a great way to use up leftover prunes, and it's also a healthy and affordable snack or dessert. With its sweet and tangy flavor, Greek prune compote is sure to please everyone at your table.
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