Saffron, used in many Azerbaijani dishes from plov to desserts, gives this compote color and aroma when simmered with dried apricots, dried plums, and apples. A long, slow simmer allows the fruit to release its sweetness into the liquid.
Rinse the dried apricots and dried plums in warm water for 15 minutes to soften them, and slice the apples.
Bring the fruit, water, sugar, and cinnamon stick to a boil in a pot. Add the saffron and simmer over low heat for 75 minutes.
Remove the cinnamon stick and let the compote cool for 15 minutes. Serve hot or cold.
Soak the saffron in warm water for a few minutes before adding it to the pot for a more vibrant color. You can serve the compote hot or cold; its sweetness is more pronounced when chilled.
Safranı suda birkaç dakika bekletip öyle eklediğimde renk çok daha canlı çıktı, doğrudan atınca aynı sarı tonu yakalayamamıştım. Uzun pişirmenin sonunda kayısılar tam istediğim yumuşaklığa gelmişti, ailem sıcak servisini soğuğuna tercih etti.
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