This is an easy, do-ahead, dairy-free dessert. It’s a lovely way to end a huge feast when no-one really wants much more than a little fruit and the corner of a piece of honey cake.
This exotic, spiced dried fruit kompot (compote) appeared in our second book, The Feast Goes On, with thanks to Ali Sulan and the hosts of country-style B&B, La Veduta at Russell in the Bay of Islands, New Zealand.
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Kompot: Middle Eastern Dried Fruit Salad
- 225 g pitted prunes halved (1 cup)
- 225 g dried apricots halved (1 cup)
- 100 g soft dried figs quartered (1/2 cup)
- 100 g raisins (2/3 cup)
- 100 g blanched almonds (2/3 cup)
- 50 g pine nuts (1/3 cup)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 50 g brown sugar 1/4 cup
- juice and zest of 1 orange
- 1 tablespoon rosewater (optional)
- Start this recipe at least 1 - 2 days before serving.
- Place all the ingredients in large bowl and cover with cold water. Stir well and set aside in a cool place or the refrigerator for 1-2 days.
- Stir the compote a couple of times each day. Add more orange juice if the compote becomes too dry, it should be quite syrupy. Before serving, add more cinnamon and nutmeg to taste.
- Serve with Greek style yoghurt.