Sultana and Apricot Compote

Üzüm Ve Kayisi Hoşafi

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Stewed fruit desserts and compotes using the enormous variety of local produce are very popular in Anatolia.

In Turkish popular cuisine stewed fruit is called “the final say”; everyone knows that when stewed fruit is served there will be no more dishes to follow.


  • 100 g/ oz sultanas
  • 50 g/2


Soak the sultanas and dried apricots overnight. Strain and transfer to a pan with the water. When it comes to the boil, reduce the heat and cook for 10 minutes. Add the sugar and cook for another 10 minutes, then remove from the heat and cool in the pan. Transfer to a serving dish or individual bowls, and serve cold.