Fruit compotes are very popular throughout Turkey, ranging from a simple sultana compote, kuru üzüm hoşafı, to a colourful mix of apricots, figs, prunes and nuts. Perhaps subtly enhanced with rose-water or orange-blossom water, hoşaf is frequently served to refresh the palate at the end of a meal — a tradition favoured by the Ottoman sultans, who spooned it over plain pilaf. Such were the refinements that on one occasion Mehmet the Conqueror was served hoşaf in a bowl fashioned from the frozen juice, so that the fruit could be served chilled without spoiling its taste and texture.
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