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Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote , which is where the term "kompot" originates from.
Just make sure to choose confectioners' sugar, vanilla and almond extracts, cocoa powder, food coloring, and fruit spreads labeled "Kosher for Passover" on their packaging. Get the recipe from ...
Hoşaf (Turkish, from Persian خوشآب khosh ab meaning nice water) [1] is an Iranian and Turkish dessert made of dried fruits like raisins, dried prunes, apricots, and figs boiled in water with some sugar and left to cool. Hoşaf may also contain cinnamon or cloves. It is often consumed with dishes without juices, such as pilav and makarna ...
In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [5]
Related: The Best Passover Desserts Parade In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish.
Check out our 37 Passover side dishes for recipes and ideas for your Seder and all week long—we promise they’re better than eating matzo pizza again 😉.
Polish kutia wigilijna, consisting of barley, poppy seeds, honey, and sweetmeats (łakocie) like figs, raisins, and nuts. Then there is an array of desserts, including dried fruit compote, followed by cake: poppy seed cakes, babka, makowiec, and other sweets including edible Christmas ornaments
If you’re unfamiliar, the term “Passover” refers to the biblical stories of the 10 plagues sent by God to convince the Egyptian pharaoh to “let the Jewish people go” and the eventual ...