Dried fruit compote

Dried fruit compote

By
From
New Middle Eastern Food
Serves
4-6
Photographer
Mark Roper

Dried fruit compotes are widely enjoyed, especially in Persia and Turkey. In Turkey they are called hoşaf, and are sometimes served after the main part of a meal spooned over plain pilav rice. Hoşaf range from simple raisin compotes to brightly coloured combinations of apricots, figs, prunes and currants, sometimes with the addition of nuts. You’ll find the barberries and tiny dried wild figs in Middle Eastern food stores, and some gourmet shops.

Ingredients

Quantity Ingredient
250g caster sugar
250ml water
1/2 cinnamon stick
2 cloves
4 cardamom pods
long piece zest from 1 orange
long piece zest from 1/2 lemon
75g dried wild figs
100g dried apricots
1/3 cup currants
1/4 cup barberries

Method

  1. Combine the sugar and water in a heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. When the syrup is clear, add the spices and citrus zests, then increase the heat and bring to the boil. Add the dried fruit and simmer for 5 minutes. Remove from the heat and leave the fruit to cool in the syrup.
  2. Transfer to an airtight container and refrigerate until ready to use. The compote will keep for up to a week.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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