One of the easiest dried fruit recipes that you can ever find, Khoshaf takes minutes to make. A classic Middle Eastern dried fruit compote usually served during the holidays and Ramadan.
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❤️ Why You'll Love It
This recipes is so easy to make , no cooking is required and so special skills here. Just soak the dried fruits in a flavorful water/ juice and that;s pretty much it.
Nuts are optional but highly desired for their crunch. Perfect for snacking, a delicious dessert or to top your ice cream. This recipe is vegan and very suitable if you are having vegans in the house.
📝 Ingredients
📋 Ingredient Notes
- For the dried fruits you can use any variety you have, this recipe is really forgiving. Traditionally, dried apricot, prunes, raisins, figs and dates are used.
- Nuts are optional but I like adding them for their crunch. Again you can use any combination you have.
- For the sugar we will use a very small amount of sugar and you can leave it out if you want.
- Traditionally orange blossom water or vanilla extract is used to flavor the soaking water. You can use any other flavoring or spices you like and you can also use orange juice.
🥄 Instructions
- Cut the fruits to equal size, I like keeping the plums whole.
- In a bowl, add all the dried fruits, then cover with hot water.
- Add flavoring and sugar if using and dissolve sigar.
- Cover and chill in the fridge for a 2-4 hours.
- Add the nuts and mix everything well together. Scoope and serve in individual cups or small bowls.
💡 Expert Tips
- Some people soak nuts with the fruits from the beginning. I like adding them later to keep as crunchy as possible.
- If you are in a hurry, you can cook the dried fruits on your stove for 20 minutes until softens but you will still need to refrigerate as this recipe is served cold.
- Some people like soaking the fruit in juice especially qamar addeen. Others like soaking in milk or sobia.
💬 FAQs
Soaking dried fruits in flavored water or juice enhances their flavors so much. The traditional ways in Egypt is to soak in water flavored with orange blossom water or vanilla. Another traditional way is to use apricot juice.
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Dried fruit compote
Ingredients
- ½ cup dried apricot.
- ½ cup dried figs.
- ½ cup dried cranberries or raisins.
- 1 cup of dried pitted prunes plums.
- 5 cup hot water or to cover.
- 1 Tablespoon sugar.
- ½ teaspoon orange blossom water. Note1
- Nuts of your choice preferably almonds and pine nuts.
Instructions
- Cut the fruits to equal size, I like keeping the plums whole.
- In a bowl, add all the dried fruits, then cover with hot water.
- Dissolve sugar if using and the orange blossom water.
- Chill in the fridge for 3-4 hours before serving.
- Add the nuts and mix everything well together.
- Scoop in glasses and serve cold.
Notes
- For the dried fruits you can use any variety you have, this recipe is really forgiving. Traditionally, dried apricot, prunes, raisins, figs and dates are used.
- Some people soak nuts with the fruits from the beginning. I like adding them later to keep as crunchy as possible.
- If you are in a hurry, you can cook the dried fruits on your stove for 20 minutes until softens but you will still need to refrigerate as this recipe is served cold.
- Some people like soaking the fruit in juice especially qamar addeen. Others like soaking in milk or sobia.
- Nuts are optional but I like adding them for their crunch. Again you can use any combination you have.
- Traditionally orange blossom water or vanilla extract is used to flavor the soaking water. You can use any other flavoring or spices you like and you can also use orange juice.
- Nutrition facts are calculated without the nuts.
Nutrition
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First published June 12, 2016 . Last updated February 1, 2021 with important tips, clear step by step instructions and readability.
shahira
can i make this days ahead?
Amira
Yes absolutely, keep it refrigerated though.
John / Kitchen Riffs
What a neat idea! Fun dish, and looks so tasty. Thanks!
Aisha Kamal
This was delicious, made it for an Iftar gathering and everyone was pleased.
Amira
Thanks Aisha for trying this recipe, glad you liked it.