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Moroccan Khoshaf — Dried Fruit Compote
Desserts

Moroccan Khoshaf — Dried Fruit Compote – Vegan version

Classic Moroccan khoshaf — a treat of dried fruit cooked with cinnamon and rosewater, served cold on holidays Vegan version: Date syrup (silan).

⏱ 35 min🍽 8 servings 🌍 Middle Eastern👩‍🍳 Afoona
⚖ Pareve🥬 Vegetarian🌾 Gluten-free🌳 Tu BiShvat
Versions:Original🌱 Vegan

👨‍🍳 Method

  1. 1
    Rinse the apricots, prunes, raisins and figs well.
    Colander
  2. 2
    Put the apricots, prunes, raisins, figs, wine and cinnamon stick in a pot, bring to a boil and cook over low heat 20 minutes.
    StovePot
  3. 3
    Add the date syrup and rose water and stir, and cook another 10 minutes, until the fruit is soft and plump.
    Stove
  4. 4
    Remove the cinnamon stick.
  5. 5
    Let cool and serve cold in small bowls.
    Serving bowl
  6. 6
    Garnish the bowls with the almonds and the pistachios.
233calories
4 gprotein
44 gcarbs
6 gfat
● protein 7%● carbs 70%● fat 23%

Per serving (198 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Serving bowl · Also works: Bowl (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Fruit Cooked in Sweet Liquid

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