This sweet apricot compote is a delicacy and an easy to make winter treat.
Apricots are a mainstay of the Middle Eastern and Mediterranean diet. While the fresh fruit is enjoyed in season, with little embellishment or cooked down into thick preserves and jams for the table, much of the fruit is actually dried for use throughout the year.
Dried fruits of all sorts have a long shelf life and keep quite well, but finding new ways to serve the fruit has long been every mother’s challenge. Compotes of stewed and sweetened apricots, cherries, plums and raisins are a mainstay on the Middle Eastern table – but this apricot delicacy is something a little fancier. It is also incredibly easy to make.
Ingredients:
- 1 Pound of Dried Apricots (works best if they are the regular, sulfured variety, as these tend to be brighter and jucier).
- 2 – 3 cups Sugar (varies with how much water is used).
- About 1 Cup Ground Almonds, Walnuts, Hazelnuts or any other nut you like, sweetened and spiced to taste with cinnamon and/or allspice
- About 1 Cup Cheese mixture of half Cream Cheese or Ricotta and half Feta, sweetened to taste with honey or sugar
Method:
- Boil apricots about 3 minutes in enough water to cover (usually takes about 2 – 3 cups)
- Drain, but reserve the liquid. Remove apricots, but return the juice to the pan
- Add an equal amount of sugar to the water to create a simple syrup and boil down until a thick syrup results.
- Add the boiled apricots and simmer about 5 more minutes.
- Remove the apricots from the syrup and place half of them sliced side up on a plate.
- Fill half of these with the ground nut mixture and fill the other half on the plate with the sweetened cheese mixture.
- Cover each of the filled apricots with the remaining halved apricots – this time, sliced side down to make a little "filled pocket."
- Pour remaining syrup (to taste) over the filled apricots – they should at least "glisten" a bit.
- Top with Crème Fraiche, Whipped Cream or kaimak and serve.
The copyright of the article Middle Eastern Apricot Sweet in Middle Eastern Cuisine is owned by Debbie Kwiatoski. Permission to republish Middle Eastern Apricot Sweet in print or online must be granted by the author in writing.
