Zubereitung

1. 1

   Rinse the apricots, prunes, raisins and figs briefly in a sieve under cold water to wash off dust and residue from drying. Cut the hard stem ends off the figs and halve any larger figs.

2. 2

   Put the fruit in a pan, pour over the cold water, cover and leave to soak overnight in the fridge until plump and soft.

3. 3

   Put the fruit and its soaking water on the heat, add the sugar and cinnamon stick and bring to the boil, stirring gently, until the sugar has dissolved.

4. 4

   Simmer the compote gently over a low heat until the fruit is completely soft but not falling apart and the juice has turned golden brown.

5. 5

   Take the pan off the heat and leave the compote to cool uncovered.

6. 6

   Remove the cinnamon stick, transfer the compote to a bowl or a large jar, cover and chill thoroughly in the fridge.

7. 7

   Spoon the compote with plenty of juice into glasses or small bowls and serve cold with a spoon.

8. 8

   Tip: Covered in the fridge, the compote keeps for three to four days and becomes more aromatic with each day. A squeeze of lemon juice or a few drops of rose water make it fresher, and with Birinc bi şehriye — White Rice with Toasted Vermicelli it is served in a bowl next to the plate. If you prefer it less sweet, leave out the sugar altogether, as the dried fruit brings enough sweetness of its own.