Dried fruits and nuts plumped in syrup with the heady scent of rosewater makes an exotic accompaniment to a yoghurt cake.
½ cup soft pitted prunes, halved ¾ cup dried figs, destalked and quartered 1¾ cups dried apricots, halved if large ½ cup plump raisins or sultanas 4 Tbsp pine nuts 4 Tbsp unsalted shelled and peeled pistachio nuts ½ cup shredded almonds ¼ cup caster sugar Few strips lemon peel 1 Tbsp rosewater, optional
1 Put the dried fruit and nuts in a bowl. Sprinkle with sugar, add lemon peel and drizzle with rosewater if using. Pour on enough cold water to barely cover, the stir well.
2 Cover bowl and transfer to the fridge. Leave for at least 48 hours. Remove lemon peel before moving.
Khoshaf is delicious on its own with a good blob of yoghurt, or serve it with porridge and yoghurt, or with Greek or Turkish filo pastries.
I also love it served with Lemon Olive Oil Semolina Cake or with Yoghurt Lemon Cake a fab thing to serve for a special occasion as it can be made several days in advance. Khoshaf will keep for 5-6 days, covered and refrigerated