Recipe for Greek Style Apricot Compote

Written by in , Comments Off on Recipe for Greek Style Apricot Compote

Hosafi is a simple dessert recipe that comes from the Pontic Greeks. Made from apricots and other ingredients easily found in Greece, this dish makes a refreshing and simple dessert. Since this recipe calls for dried apricots, you can make it anywhere.

Greek Style Apricot Compote (Hosafi) Recipe Ingredients:

  • 20 dried apricots
  • 3 cups water plus water for soaking.
  • 1/2 cup granulated sugar
  • 1/2 cup raisins
  • 1 cinnamon stick
  • 6 whole cloves
  • Seeds from 3 cardamom pods
  • 1 cup toasted, slivered almonds
  • 1/2 cup fresh pomegranate seeds

How to Make Greek Style Apricot Compote:

Place the apricots into a small bowl and fill the bowl with the water so the apricots are covered. Soak the apricots for one hour or until the apricots are soft and plump. Remove the apricots from the soaking water using a slotted spoon. Set the soaking water aside because you’ll be using it later.

Chop the apricots into eight pieces. Add 3 cups of water to a medium saucepan and add the chopped apricots. Set the heat to low and cook the apricots for thirty minutes. Stir in the granulated sugar and keep heating over low until the sugar is dissolved. Stir constantly so the sugar doesn’t burn the bottom of the pan. Add the raisins, cinnamon stick, whole cloves, and cardamom seeds and cook over low for an additional fifteen minutes.

Remove from the heat and fish out the spices. Let the mixture cool to room temperature. Toss in the silvered almonds and pomegranate seeds just before serving.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

Categorized in: ,

This post was written by Greek Boston

Other Greek Recipes You May Like...

Recipe for Greek Moussaka

Feb 25th, 2018