Saffron, used across Azerbaijani cooking from plov to desserts, lends both colour and aroma to this compote of dried apricots, dried plums and apple. A long, slow simmer lets the fruit release its sweetness fully into the liquid.
Rinse and soften the dried apricots and plums in warm water for 15 minutes, and slice the apples.
Bring the fruit to a boil with the water, sugar and cinnamon stick, add the saffron and simmer over low heat for 75 minutes.
Remove the cinnamon stick and let the compote cool for 15 minutes before serving it warm or chilled.
Steep the saffron in a little warm water for a few minutes before adding it to the pot for a much more vivid colour. The compote can be served warm or chilled; the sweetness comes through more when it's cold.
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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