Dried fruit compote

Dried fruit compote

Hoşaf

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

This is a simple and satisfying dish to try for breakfast with yoghurt, or as a dessert with kaymak or clotted cream. You can add blanched almonds to the recipe too, if you like.

Ingredients

Quantity Ingredient
150g dried apricots
25g dried white mulberries
150g pitted prunes
150g dried figs
150g sultanas
300g granulated sugar
1 orange, pared zest
1 cinnamon stick
4 whole cloves

To serve

Quantity Ingredient
kaymak, clotted cream or yoghurt

Method

  1. Put the apricots, mulberries, prunes, figs and sultanas in a bowl, cover with cold water and leave to soak overnight.
  2. The next day, put the sugar, orange zest, cinnamon stick and cloves in a saucepan. Add 500ml cold water and bring to the boil over medium heat. Drain the soaked, dried fruits in a colander and transfer to the saucepan. Stir well, then lower the heat and simmer for 20 minutes, uncovered, or until the fruit is soft and the syrup has thickened. Transfer to a bowl and refrigerate until chilled.
  3. Serve the compote with kaymak, clotted cream or yoghurt and the cooking syrup drizzled over the top.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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