Khoshaf or Egyptian fruit compote
This Middle Eastern dessert combines macerated (not cooked) fruits and juices
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 5m |
| SERVES | 4-6 |
1/2 cup raisins
1/2 cup prunes
1/2 cup dry apricots
2 cups pitted dates
1/2 cup flaked almonds
2 cups apricot juice
1 cup orange juice
1/2 cup water, optional
Greek yogurt, to serve
Pomegranate pearls, to serve
1. Place all the ingredients in a bowl, cover and refrigerate overnight to allow the fruit to macerate. If the mixture is too thick and dry, add 1/2 cup of cold water or juice.
2. To serve, spoon a dollop of yogurt in a bowl with a portion of the fruit and some of the juices. Scatter with pomegranate pearls.
This will last for a week in the refrigerator. If it gets too dry, add cold water or more juice.
Recipe courtesy: Chef Tarek Ibrahim
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