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1
Combine the prunes, apricots, cherries, cinnamon, cardamom, ginger, and salt in a saucepan and add water to cover.
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2
Soak overnight, if possible, or for a few hours before cooking.
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3
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.
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4
Stir in the lemon juice and remove from the heat.
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5
Remove and discard the cinnamon sticks.
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6
Goes with Best Oatmeal Ever (page 128), Creamy Millet (page 136), and Creamiest Buckwheat (page 138).
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7
You can use dried apples, pears, figs, or any combination of dried fruit to equal 3 cups.
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8
The compote is a versatile condiment that crosses culinary boundaries and can be used on both sweet and savory dishes.
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9
Stir it into yogurt, spoon it alongside a sweet potato, or serve it atop oatmeal.
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10
You can even use it like jam: spread a dollop on a piece of toast with almond butter.
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11
Store in an airtight container in the refrigerator for 7 days or in the freezer for 2 months.
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12
(per serving)
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13
Calories: 303
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14
Total Fat: 0g (0g saturated, 0g monounsaturated)
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15
Carbohydrates: 70g
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16
Protein: 3g
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17
Fiber: 12g
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18
Sodium: 85mg
