Fruit Compote Intuition

Last month my husband requested that I make fruit compote for dinner on the first night of Passover. It was a tradition in his house growing up. I emailed his mom for the recipe, but her version had too many packaged foods that we don't use on Passover. I'm not a huge fan of fruit compote, but I threw some things together in a simmering pot and it was delicious!

Enjoy it on it's own or use it as a filling for Pesach Crepes.

I used:

• Pitted prunes (dried plums), coarsely chopped
• Dried apricots,  coarsely chopped
• Chopped fresh apples
• Sweet red wine
• Fresh orange juice
• Orange zest
• Freshly grated nutmeg and cinnamon
• a pinch of salt
• (optional) fresh or crystallized gingerThis was especially good as a dessert or breakfast spread in Pesach crepes.

Is it more than a coincidence that prune-based dessert became so popular on a holiday with a bad reputation for "clogging the pipes"?

For the record, below is the Huber family recipe:
Fruit Compote for 12

1 1/2 lb. package dried prunes (24 oz)

2 C dried apricots

20 oz can pineapple chunks, undrained

31 oz. can cherry pie filling 

3/8 C. dry white wine

2-3 C. water

Arrange prunes, apricots, pineapple in baking dish. Combine pie filling, 2 cups water, and wine. Pour over fruit. Cover and bake at 350 for 1 1/2 hours. Serve warm.