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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.
Charoset [a] is a sweet, dark-colored mixture of finely chopped fruits and nuts eaten at the Passover Seder. According to the Talmud , its color and texture are meant to recall mortar (or mud used to make adobe bricks ), which the Israelites used when they were enslaved in Ancient Egypt , as mentioned in Tractate Pesahim 116a of the Talmud .
Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus , meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a ...
To prepare polenta, bring milk to a boil in a medium saucepan. Slowly add polenta, stirring constantly with a whisk. Stir in sugar and salt, and cook 5 minutes or until thick, stirring constantly. Serve with compote. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.
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.
For Passover, volunteers have worked to pack and deliver nearly 1,300 food packages and meals to those in need. Over 600 of those will be delivered to home-bound seniors and Holocaust survivors.