Prune compote - Sveskjugrautur
There are many Icelandic recipes for fruit compotes made from dried fruit, some mixed, some using one particular fruit. Most common are apricot, prune and apple compotes. I have already posted a recipe for mixed fruit compote and compote of fresh rhubarb, and will be posting more over the next few weeks. These compotes are good both warm and cold, and are usually served with cream or half-and-half. They can be bought ready made in most supermarkets.
For those who like to do things themselves, here is a recipe for prune compote.
250 g prunes with pits
1 liter water
2-4 tbs sugar
3 tbs potato flour or cornstarch
100 ml cold water
Wash the prunes and soak in the water for about 12 hours, then cook in the water they were soaked in, until they are soft (if using prunes that are already soft, skip the soaking part). Remove pits. Add sugar to taste. Make a paste of starch and cold water and stir into the compote to thicken. Pour into a bowl, sprinkle sugar on top and serve warm or cold. Good with cream.
For those who like to do things themselves, here is a recipe for prune compote.
250 g prunes with pits
1 liter water
2-4 tbs sugar
3 tbs potato flour or cornstarch
100 ml cold water
Wash the prunes and soak in the water for about 12 hours, then cook in the water they were soaked in, until they are soft (if using prunes that are already soft, skip the soaking part). Remove pits. Add sugar to taste. Make a paste of starch and cold water and stir into the compote to thicken. Pour into a bowl, sprinkle sugar on top and serve warm or cold. Good with cream.
