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Compotes and Hoşaf

Dry Apricot Hoşaf

Ingredients:

350 gr dry apricots with seeds in (pitted: 250 gr)
1 ½ l water (6 c)
250 gr sugar (one heaping cup)



Wash apricots and allow to soak in 6 c water for 10-12 hours until they have swollen. Add the sugar and bring to a boil, cook on medium heat till apricots are tender. Allow to cool completely, then chill.

Raisin Hoşaf

Ingredients:

300 gr large raisins
1 ½ lt water (6 c)
250 gr sugar (1 heaping cup)


Make in the same way as for dry apricot hoşaf.

Prune Hoşaf

Ingredients:

350 prunes
1 ½ lt water (6 cups)
250 gr sugar (1 heaping cup)


Make in the same way as for dry apricot hoşaf.

 Apple Compote

 Ingredients

1 kilo firm apples
1 ½ lt water (6 c)
350 gr sugar (1 ½ c)



Core and peel apples, cut in half. Put 6 c water in a pan, add the apples and sugar and bring to a boil. Cook at a boil until apples are tender, then allow to cool. Serve chilled with the syrup.

Peach Compote

Ingredients:

1 kilo not-too-ripe, firm peaches
1500 gr water (6 c)
350 gr sugar (1 ½ c)



Peel peaches, remove the seeds and cut into halves or fourths. Put in a pot with the sugar and water, and bring to a boil, cook till peaches are tender. Allow to cool, serve chilled.

Pear Compote

Ingredients:

1 kilo large firm pears, not too ripe
850 gr water (3 ½ c)
350 gr sugar (1 ½ c)



Peel and half pears, remove seeds. Place in pan with water, add sugar, and bring to a boil. When tender, remove from heat and cool, serve chilled. If desired, one or two whole cloves may be added during the last 5 minutes of the cooking.

Quince Compote

Ingredients:

1 kilo quince
850 gr water (3 ½ c)
420 gr sugar (1 ¾ c)


Peel quinces, cut in half and remove seeds, or core as with apples above and cut in half. Place all the ingredients in a pot and bring to boil, cook till quinces are tender. Remove from heat and allow to cool, serve chilled. During the cooking, add one or two whole cloves if desired.

Fresh Apricot Compote

Ingredients:

1 kilo firm, slightly ripe apricots
1 lt water (4 cups)
420 gr sugar (1 ¾ c)



Split apricots and remove seeds. Put all the ingredients in a pot and bring to a boil, cook until the apricots are tender but not mushy. Remove from heat and cool, serve chilled.

Dried Apricot Compote

Ingredients:

250 gr dried pitted apricots,
1 lt water (4 c)
300 gr sugar (1 ¼ c)


Wash apricots and soak in 4 c water for 24 hours and allow to swell. The next day, add the sugar, cover the pot and cook on medium heat until the apricots are soft. Cool, serve chilled.

Morello Cherry Compote

Ingredients:

500 gr morello cherries
(black sour cherries; other pie cherries can be substituted)
625 gr water (2 ½ c)
350 gr sugar (1 ½ c)

Boil water and sugar together in a pan, turn to medium heat. Add the morello cherries, boil for a few  minutes more. Remove from heat, cool. Serve chilled.

Strawberry Compote

Ingredients:

500 gr strawberries
200 gr water (3/4 c)
250 gr sugar (1 c)


Clean strawberries, remove caps, set aside. Boil sugar and water together, then remove from heat, and add the strawberries. Allow to cool completely, then chill. Serve in bowls with a few cubes of ice.

 
 
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