Compote of Fresh and Dry Fruits / Hoşaf
During the Ottoman Empire water was not served during meal time, instead this light drink was served with pilafs and boreks.
Servings 4 servings
Calories 100kcal
Ingredients
- 100 grams dry apricots
- 50 grams sultana raisins
- 3 cloves
- 750 millilitres water
- 1 tablespoons sugar
- 1 apple chopped to cubes
- 1 pear chopped to cubes
Instructions
- Wash the raisins and the dry apricot. Cut the dry apricot to halves or quarters.
- Add water and the dry fruits to a pot and bring to boil. Add the cloves.
- Mean while peel and discard the seeds of the apple and the pear. Cut to similar size cubes. Add to the boiling water, when the apricots are half cooked.
- Cook until the apricots are done.
- Add the sugar. You may want to increase or decrease the sugar amount, according to your taste. Mix and remove from heat.
- Take out and discard the cloves without harming the fruits.
- Wait until cooled, then move into the refrigerator. Serve in small bowls and a spoon - one for each person.
- Serve chilled. Goes well with dishes that are dry, like a pilaf, borek, potato or pulse dishes.