Let me take you into my Passover kitchen for a moment. The windows are slightly fogged from the gentle steam rising from a bubbling pot. That unmistakable aroma of slow-cooked fruit—cinnamon, orange zest, and tender apples—hugs every corner of the house. This is not just a side dish. This is our family’s comfort in a bowl: Passover Compote.
Every year, this recipe brings generations together. Whether it’s served warm alongside matzo brei in the morning or chilled next to a slice of flourless cake in the evening, compote is that dish everyone secretly hopes will be on the table. Over the years, I’ve tweaked this classic, tried countless fruit combinations, experimented with different methods (yes, even the Instant Pot), and now I’m ready to share the ultimate version with you—versatile, deeply flavorful, and totally Passover-friendly.
This recipe isn’t just nostalgic—it’s surprisingly healthy, gluten-free, and naturally sweetened. The best part? It’s unbelievably easy and totally customizable.
Preparation Time
Preparation: 15 minutes
Cooking: 30–40 minutes (stovetop), or 10 minutes (Instant Pot), or 15 minutes (oven-roasted)
Cooling: Optional, 30–60 minutes
Total time: ~1 hour (less if using modern appliances)
Serves: 6–8 people
Difficulty: Easy
Now let’s talk ingredients. The beauty of this dish is its flexibility—use what you have on hand, mix and match, and it always turns out beautiful.
The Necessary Ingredients (possible in all kinds of variations)
4 large apples (I love using a mix of Granny Smith and Fuji), peeled and chopped
3 ripe pears, peeled and chopped
1 cup pitted prunes
1/2 cup dried apricots, halved
1/2 cup raisins (golden or dark, your choice)
1/2 orange, zest and juice
1 cinnamon stick (or 1 tsp ground cinnamon)
1/4 tsp ground cloves (optional but recommended!)
1/4 tsp nutmeg
2–3 tbsp honey or maple syrup (adjust depending on sweetness of fruit)
2 cups water (or unsweetened apple juice for extra richness)
Pinch of salt
Optional Flavor Boosters:
1 tsp vanilla extract
A splash of kosher red wine
A few cardamom pods
Want to mix it up?
Vegan version: Just use maple syrup instead of honey.
No added sugar: Skip sweeteners entirely if your fruit is very ripe!
Gluten-free: Naturally gluten-free, so no worries here.
Low-FODMAP: Replace pears with firm bananas or strawberries, skip prunes and raisins.
Alright, time to make magic. Let’s get cooking!
The Steps of Preparation (possible in all kinds of variations)
There are several ways to make this Passover compote, depending on your mood, tools, and time. I’ll walk you through the classic stovetop method first, then offer air fryer, Instant Pot, and oven-roasted options.
Peel and chop all the fresh fruit into roughly 1-inch pieces.
Add all the fruit (fresh and dried) to a large saucepan or pot.
Pour in the water or apple juice, then add the cinnamon stick, orange zest and juice, salt, and sweetener.
Stir gently to combine, then bring to a simmer over medium heat.
Lower the heat and cover. Let the compote simmer gently for 30–40 minutes, stirring occasionally.
Once the fruit is soft and syrupy and the mixture has thickened slightly, remove from heat.
Taste and adjust sweetness or spice as needed.
Let it cool for at least 20 minutes before serving, or chill for an hour for a refreshing cold version.
Store in a sealed container in the fridge for up to a week—flavors get even better with time!
For the Instant Pot:
Add all ingredients to the pot.
Seal and cook on Manual/Pressure Cook for 5 minutes.
Let pressure release naturally for 10 minutes, then open and stir.
For Oven-Roasted Compote:
Combine all ingredients in a deep baking dish, cover with foil, and roast at 375°F (190°C) for 40–45 minutes, stirring once.
For Air Fryer/Ninja Foodi:
Not ideal for liquids, but you can roast the chopped fruit first at 350°F (175°C) for 10 minutes, then simmer everything together on the stove.
Let’s talk nutrition—this isn’t just a treat; it’s a nourishing powerhouse.
Nutritional Benefits
High in fiber – From apples, pears, and dried fruits, helping digestion and gut health.
Rich in antioxidants – Prunes, raisins, and cinnamon fight inflammation and oxidative stress.
Natural energy booster – The dried fruits offer quick fuel for tired holiday bodies.
Supports immune health – Orange zest and juice are full of vitamin C.
Iron-rich – Prunes and raisins are great for iron intake, especially important during Passover when diets shift.
Low-fat and heart-healthy – No added oils or fats, just fruit-based sweetness.
Now that we have the classic base, let’s explore ways to make it your own.
Possible Additions or Upgrades
Add fresh cranberries or blueberries for a tart contrast.
Stir in chopped walnuts or almonds for crunch.
Top with coconut whipped cream for a dessert-worthy finish.
Use it as a topping for yogurt or cottage cheese (kosher for Passover options exist!).
Freeze it into compote ice pops—yes, we’ve done this and they’re amazing.
Mix with matzo farfel for a unique breakfast bowl.
Add a dash of ginger or chili flakes for a surprising twist.
Turn it into a filling for a matzo-based crumble or tart.
Let’s answer everything you might still be wondering.
Frequently Asked Questions
Can I make this in advance?
Yes! In fact, it tastes better after a day or two in the fridge.
Can I freeze Passover compote?
Absolutely. Just let it cool completely and freeze in airtight containers for up to 3 months.
Do I have to peel the fruit?
Not necessarily! Leaving the peels on adds more fiber and texture—just wash thoroughly.
Is this compote too sweet?
It’s very balanced. You can control the sweetness by adjusting or skipping added sweeteners.
What if I don’t have orange zest?
You can skip it or replace it with lemon zest or even a splash of fruit liqueur.
Can I use canned fruit?
If you’re in a pinch, yes—but fresh or dried fruit gives a much better texture and flavor.
What kind of apples work best?
A mix of tart (Granny Smith) and sweet (Fuji, Gala) gives great depth.
Can I serve it warm?
Definitely. It’s beautiful warm, especially over cold desserts or yogurt.
How long does it last in the fridge?
Up to 7 days, tightly sealed.
Can I double the recipe?
Yes, just make sure to use a large enough pot or baking dish.
From my heart to yours, I hope this becomes part of your Passover tradition, just like it has in our home. The soft fruit, the warm spice, the memories stirred with every spoonful—this dish is so much more than the sum of its parts.
Please share this recipe with friends and family—spread the sweetness and tradition on social media! Let’s keep these flavors alive for generations to come.
