Compote is typically fruit poached in sugar (Ashkenazi) or a dish of soaked dried fruit (Sephardi and Mizrahi) served as a dessert, often on Shabbat. Fruit, not confections, is traditionally served as dessert in West Africa. This recipe combines Jewish and African traditions, while also alluding to Jewish communities in Suriname, Brazil and the West Indies, where tropical fruits were incorporated into compotes, haroset and other traditional foods. It is spiced with both New and Old World flavors.
- 3 cups grapefruit, peeled, seeded and cut into chunks
- 3 cups orange segments, peeled, seeded and cut into chunks
- 3 cups pineapple chunks
- 1 cup mango chunks (optional)
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- 2 tablespoons vanilla
- ¼ teaspoon cayenne pepper
- ¼ cup agave syrup or ½ cup organic granulated sugar/evaporated cane juice
- Combine ingredients in a large bowl. Chill for several hours before serving.