Turkish sultana compote

Turkish sultana compote

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
250g sultanas
125ml water, warmed
175g honey
1 lemon, zested
80g pine nuts
250g plain yoghurt, to serve

Method

  1. Soak sultanas in cold water to cover for 1 hour. Drain.
  2. Boil together warm water and honey for 2–3 minutes. Stir in sultanas and lemon zest. Simmer over gentle heat for 10 minutes, skimming with slotted spoon if necessary. Stir in pine nuts. Chill thoroughly before serving with yoghurt.
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