Hot Fruit Compote For Passover Or All Year Round - cooking recipe

Ingredients

8 ounces dried apricots
8 ounces dried peaches
8 ounces dried pear halves
1/2 cup golden raisin
1 cup sugar (optional)
1 cinnamon stick
1 lemon, juice of
1 orange, juice and zest of
1 cup orange juice, ready made,not concentrate
3 cups cold water
1/2 cup blanched slivered almond (optional)
1/4 cup brandy (optional)

Preparation

Cut the dried fruit into bite size pieces.
(Some leave it whole because it looks nicer, but I find it hard to eat).
Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
Check to make sure the fruit mixture does not get too thick.
You may have to add extra orange juice or water.
Remove from heat.
Stir in brandy.
Allow to cool at least 2 hours to absorb the liquid.
Cover and refrigerate.
Serve warm with slivered almond garnish.