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Stewed fruit
Photo credit Sheri Silver

Stewed Dried Fruit

While this recipe may be a blast from the past, it’s still delicious to this day.

  • Total Time: 30-35 minutes
  • Yield: 8 1x


Units Scale
  • 1 ½ cups water (or ¾ cup water plus ¾ cup sweet white wine)
  • 1 ½ cups mango or apricot nectar or orange juice or orange/pineapple juice
  • ¼ cup maple syrup
  • 1 3” cinnamon stick
  • 1 3” vanilla bean split open
  • 2 Tbsp chopped crystallized ginger
  • 68 whole dried figs
  • 68 pitted Medjool dates
  • 1 cup dried apricot halves
  • 810 prunes
  • ½ cup raisins or dried cranberries or cherries


  1. Place the water, juice, maple syrup, cinnamon stick and vanilla bean in a saucepan large enough to hold all the dried fruit.
  2. Bring to a boil over high heat. Turn the heat to medium-low and simmer for 15 minutes.
  3. Add the fruit and simmer for another 15-20 minutes or until the fruit is soft. Let the fruit cool in the pan.
  4. Discard the cinnamon stick and vanilla bean. Let cool.
  5. Serve with the poaching liquid.
  • Author: Ronnie Fein
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Category: Dessert
  • Method: One-pot
  • Cuisine: Ashkenazi