Kompot: Middle Eastern Dried Fruit Salad
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
Ingredients
- 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)
Instructions
- 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.
This was the easiest and most delicious dessert I’ve served in years. We had people over yesterday….and everyone has asked for the recipe. For those interested in trying it, I served it with the Apple and Cinnamon Cake which was also amazing. Thank you MMCC girls…I don’t know how I managed before receiving one of your cookbooks as a gift from my daughter.