Khoshaf - Dried Fruit & Nut Compote
Khoshaf is found with slight variations throughout the Levant. It probably originates from Persia as the name indicates – khosh-ab, meaning good water. You can sweeten the water as I do here with apricot leather; but if you prefer your khoshaf plain, you can simply use a little golden caster sugar.
By Anissa Helou
- Yield:6-8 servings
- Prep Time:10 minutes
- Cook Time:2 minutes
- Total Time:12 minutes
2 ounces blanched almonds
2 ounces raw pistachio nuts
2 ounces walnuts
2 ounces pine nuts, preferably Mediterranean
10 ounces apricot leather (qamar el-din)
7 ounces seedless raisins
7 ounces dried pitted apricots
3 tablespoons orange blossom water
Put the nuts in separate bowls and cover by about 1 inch with fresh water. Let soak for at least 2 hours, changing the water once or twice.
Cut the apricot leather in medium pieces and put in a mixing bowl. Add 1 quart boiling water and let sit for a while. Then stir until the apricot leather is completely dissolved. Rinse the raisins and apricots under cold water and add to the apricot water. Add the orange blossom water and mix well. Let sit for a couple of hours until the dried fruit has plumped up.
Drain and rinse the nuts, then add to the fruit. Taste and adjust the sweetness if necessary. Transfer the fruit, nuts and their soaking liquid to a serving bowl. Serve at room temperature or slightly chilled.
When planning your time, be sure to factor in 2 hours for the nuts to soak.