Turkish Dried Fruit Compote

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A traditional Turkish dried fruit compote, simmered until tender and lightly sweetened. This refreshing, jewel-toned dessert is especially popular during Ramadan as a cooling accompaniment to hearty rice pilaf with lamb, but it works beautifully as a light everyday sweet treat served cold.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 0.5 gFat
• 0 gSaturated Fat
• 72 gCarbs
• 7 gFiber
• 55 gSugar
• 3 gProtein
• 15 mgSodium
• 700 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the compote

• 1 cup dried apricots (halved if large)
• 1 cup pitted prunes
• 1/2 cup golden raisins
• 1/2 cup dried figs (stemmed and halved)
• 1/2 cup dried apple or pear slices
• 6 cups water
• 3/4 cup granulated sugar, or to taste
• 1 cinnamon stick
• 4 whole cloves
• 1 wide strip lemon peel
• 1 tablespoon fresh lemon juice

Directions

1. Rinse the dried apricots, prunes, raisins, figs, and dried apples under cool running water to remove any dust or preservatives, then place them in a large heavy-bottomed pot with the 6 cups of water and let soak for 20 minutes.
2. Add the sugar, cinnamon stick, whole cloves, and lemon peel to the pot. Bring the mixture to a gentle boil over medium heat, stirring once to dissolve the sugar.
3. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, until the dried fruits are plump, tender, and the liquid has reduced slightly to a lightly syrupy consistency.
4. Using a slotted spoon, fish out and discard the cinnamon stick, cloves, and lemon peel. Stir in the fresh lemon juice to brighten the flavors.
5. Cover and let the compote cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled. Serve in small bowls with a little of the fragrant syrup drizzled over each portion.
6. Garnish with a few slivered pistachios or a curl of lemon peel if desired, and serve as a dessert, breakfast side, or traditional accompaniment to Turkish rice pilaf.

Cook’s Notes

• In Turkey, hoşaf is traditionally served alongside rice pilaf with lamb during Ramadan iftar meals, balancing the richness of the main course.
• For a more floral aroma, add a splash of rosewater or orange blossom water after removing the pot from the heat.
• Quantities can be adjusted based on which dried fruits you have on hand; just keep the water-to-fruit ratio roughly at 2:1 by volume for a balanced syrup.
• The compote keeps well in the refrigerator for up to 5 days and actually tastes even better the next day as the flavors meld.
• Skip the sugar entirely if your dried fruits are naturally sweet, or substitute honey stirred in at the end for a deeper flavor.

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