Xoşav — Compote of Dried Apricots, Prunes and Raisins

⏱ 25 min · 🍽️ 6 Servings · 🧂 7 Ingredients

Ingredients

  • 150 g dried apricots
  • 150 g prunes (stoned)
  • 100 g raisins (golden or dark)
  • 80 g dried figs (optional)
  • 1.5 l cold water
  • 60 g sugar
  • 1 piece cinnamon stick

Instructions

  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. 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. 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. 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. Take the pan off the heat and leave the compote to cool uncovered.
  6. Remove the cinnamon stick, transfer the compote to a bowl or a large jar, cover and chill thoroughly in the fridge.
  7. Spoon the compote with plenty of juice into glasses or small bowls and serve cold with a spoon.
  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.
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Xoşav — Compote of Dried Apricots, Prunes and Raisins – Recipe and image AI-created, editorially reviewed
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kurdistandessertveganvegetarisch

Xoşav — Compote of Dried Apricots, Prunes and Raisins

A Kurdish classic that is served in every Kurdish region: Xoşav, literally “good water”, is the winter compote made from the store of dried fruit, which swells overnight in cold water and then simmers only briefly with a little sugar and a cinnamon stick. In Turkish it is called Hoşaf. The golden-brown, fruity juice is drunk cold from the glass, while the soft apricots, prunes, raisins and figs are eaten with a spoon, often with rice or to break the fast during Ramadan.

⏱

Cook time

25 min

🍽️

Servings

6

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

243 kcal

Calories

2 g

Protein

0 g

Fat

57 g

Carbs

Ingredients

For 6 servings

  • 🛒

Instructions

  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.

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