Dried fruit compotes are traditionally served for dessert on the Sabbath throughout the Jewish world. This Kurdish recipe is made with dried figs, apricots, golden raisins, and almonds and may be sweetened with sugar or honey. I always soak the almonds before using, as it makes them easier to digest. Serve plain or with a dollop of Greek yogurt.
- 1cup dried figs
- 1cup dried apricots, halved
- ½cup golden raisins
- 4cups boiling water
- 2tablespoons sugar or honey, or to taste
- 2tablespoons rosewater
- 1 or 2whole star anise
- ⅓cup blanched almonds, soaked in water for 5 or 6 hours, then drained
Yield: Serves 8 to 10
- Step 1
Place the dried figs, apricots and golden raisins in a bowl and cover with 4 cups boiling water. Cover the bowl with a plate, then set aside for 1 or 2 hours to plump up. Transfer to a saucepan and add the sugar, rosewater, and star anise. Bring to the boil, then simmer, covered, for 20 to 25 minutes or until the fruit is tender and the liquid is syrupy, adding a little more water if necessary. Remove from the heat and allow to cool. Add the almonds, then chill thoroughly before serving.