Dried fruit compote

Dried fruit compote

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

Grapes, apricots and figs are all grown in abundance in Turkey, and after the harvest a good supply is dried in the late-summer sun before being set aside for the winter. Dried fruit compotes, known as hosaf, are very popular throughout Turkey, where they are sometimes served after the main part of the meal spooned over plain pilav. Hosaf 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 wild Turkish dried figs in Middle Eastern food stores, and some gourmet shops too.

Ingredients

Quantity Ingredient
250g caster sugar
250ml water
1/2 stick cinnamon
2 cloves
4 cardamom pods
long piece peel from 1 orange
long piece peel 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 peels, 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:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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