Sweet Compote of Dry and Fresh Fruits / Hosaf

Mixed Fruit CompoteDuring the Ottoman Empire water had not found its place on the tables yet. Instead various fruit compotes from either dry or fresh fruits were prepared and served cold. Actually these were similar to fruit juices we have today.

Although not very often, hosaf-from dry fruits and komposto-from fresh fruits is still prepared in Turkish kitchens. Especially during the fasting month of Ramadan these always made ready.

Fresh fruits that are often used in compotes are apple, apricots, quince, peach, various cherries like cornelian and sour cherry. Fruits should be washed, then peeled for bigger fruits such as apple, quince, peach, and pear. The seeds should be taken out from all the kinds.

Dry fruits that are used are generally apricots, prunes, raisins, and figs.

When there is something dry – such as a borek, pilav or bulghur fruit compotes are a nice treat to make swallowing easier.

Pretty easy to prepare, you just chop to fruits to small pieces and boil with sugar and water. Most dry fruits are already sweet, so adjust the sugar according to your taste, less is better. 

chopped fruits I chose to use dry and fresh fruits combined. When boiling the fruits take into consideration their probable cooking time. For instance apples cook quicker so add them a few minutes after you’ve add the pears. There are no artificials included in the compotes so they are a good alternative to canned fruit juices.

Sweet Compote of Dry Fruits / Hosaf
Print Recipe
During the Ottoman Empire water was not served during meal time. Compote-Hosaf was served with pilafs and boreks.
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Sweet Compote of Dry Fruits / Hosaf
Print Recipe
During the Ottoman Empire water was not served during meal time. Compote-Hosaf was served with pilafs and boreks.
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
10 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the raisins and the dry apricot. Cut the dry apricot to halves or quarters.
  2. Add water and the dry fruits to a pot and bring to boil. Add the cloves.
  3. Mean while peel and discard the seeds of the apple and the pear. Cut to similar size cubes. Add to the boiling water, when the apricots are half cooked.
  4. Cook until soft. Try a piece of each one to understand if they are ready.
  5. Add the sugar. You may want to increase or decrease the sugar amount. Totally up to you. Mix and close the heat.
  6. Take out and discard the cloves without harming the fruits.
  7. Cool, then put into the refrigerator. Serve in small bowls one for each person. It is to be eaten with a spoon.
  8. Serve cold. Goes well with dishes that are dry, like a pilaf, borek, potato.
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