The recipe for hosafi (apricot compote) hails from Cappadocia and it’s such a resourceful recipe, simply taking dried fruits and nuts and turning them into one of the most delicate, delightful concoctions.
Ingredients:
20-25 dried apricots
1/2 cup golden raisins
1 cup toasted, cracked almonds
3 cups water
1/2 cup sugar
1 stick of cinnamon
8 whole cloves
4 cardamom pods (open and use the seeds whole)
1/3 cup pomegranate seeds
Method:
Soak dried apricots and golden raisins, in just enough water or orange juice to cover, for at least an hour until plump. Set aside.
Toast almonds in a hot pan and keep them moving, careful not to burn, for 5 minutes. Set aside.
Drain dried fruit and (important!) save the soaking water. Chop plumped up apricots into quarters and add to pan with 3 cups of water and soaking liquid, keeping golden raisins in reserve. Cook on low heat for 30 minutes.
Add spices and sugar and cook on med-low (good simmer) for 35 minutes, stirring every 10 minutes or so. Add nuts and raisins and cook for another 5 minutes. Extract cinnamon stick and cloves, stir well and remove from heat.
Add pomegranate seeds and serve warm, room temperature or chilled.