Traditional dried fruit compote made by simmering dried apricots, plums and raisins in water, then chilling. This mildly sweet drink, especially loved in winter months and at iftar tables, carries the fruit's intense aroma.
Wash the dried fruit and soak it in lukewarm water in a bowl for 15 minutes. This soaking lets the fruit plump up and release its aroma.
Put the fruit along with its soaking water in a pot and boil over medium heat until the fruit softens. Add the sugar and cook for a few more minutes.
Turn off the heat and let the hoşaf steep covered for 15 minutes, then let it cool to room temperature and chill in the refrigerator. Serve cold along with the fruit.
Important: Soaking the dried fruit in warm water for a while shortens the cooking time and intensifies the flavor. You can reduce the sugar depending on how sweet the dried fruit is. Can be kept in the fridge for a few days; serve cold.
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