Apricot, rosewater and date compote

Apricot, rosewater and date compote

Warm dried fruit with honey until the juices run, then serve with creamy yoghurt for a satisfying winter dessert.


  • 180g (1 cup) whole dried Turkish apricots
  • 150g (1 cup) whole pitted dried dates
  • 80ml (1/3 cup) blue gum honey
  • 2 teaspoons rosewater essence
  • 55g (1/3 cup) shelled pistachios
  • 125ml (1/2 cup) warm water
  • 1 x 200g ctn continental yoghurt (Attiki brand), to serve


  • Step 1
    Combine the apricots, dates, honey, rosewater essence, pistachios and water in a medium saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 7-8 minutes or until apricots and dates are plump (see microwave tip).
  • Step 2
    Spoon fruit compote among serving bowls and serve with yoghurt, if desired.



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