Khoshaf or Egyptian fruit compote

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