Middle Eastern · Dessert
Dried Fruit and Nut Compote with Rosewater Cream
A glossy Middle Eastern-style compote of dates, dried apricots, prunes and raisins gently simmered in orange-scented syrup with cinnamon and cardamom, chilled and finished with honeyed Greek yogurt and chopped pistachios and walnuts.
$1
10 minsPrep
8 minsCook
78 minsTotal
EasyLevel
Nutrition per serving
271Calories
5.2gProtein
7gFat
53.3gCarbs
41.4gSugar
5.8gFiber
10mgSodium
2mgChol
1.1gSat Fat
644mgPotassium
72mgCalcium
1.5mgIron
0.1mcgVitamin B12
6.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Moroccan Mint Tea (Atay bi Na'ana)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Place the dates, dried apricots, prunes and raisins in a saucepan with the warm water, orange zest and juice, cinnamon and crushed cardamom pods.
2
Bring to a gentle simmer over low heat and cook for 6-8 minutes until the fruit is plump and the liquid has reduced to a light syrup, stirring occasionally.
3
Stir in the honey, remove from the heat and discard the cardamom pods, then let the compote cool to room temperature.
4
Cover and chill the compote in the fridge for at least 1 hour so the flavours deepen and the syrup thickens slightly.
5
Just before serving, swirl the extra honey through the Greek yogurt in a small bowl.
6
Divide the chilled compote between two bowls, spoon the honeyed yogurt over the top and scatter with the chopped pistachios and walnuts.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Date, pitted and halved
- 35g35g Apricot Dried, halved
- 25g25g Prune, halved
- 20g20g Raisin
- 90g90g Water, warmed for soaking
- 20g20g Orange, zest and juice
- 12g12g Honey
- 1g1g Cinnamon Ground
- 1g1g Cardamom, crushed pods
- 12g12g Pistachio, roughly chopped, 1
- 10g10g Walnut, roughly chopped, 1
- 30g30g Greek Yogurt, 1
- 4g4g Honey, for yogurt swirl, 1
