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Dried apricot compote (mrabba mishmish): recipe illustration
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Dried apricot compote (mrabba mishmish)

Dried apricots rehydrated and simmered gently until they form a sweet-tart, golden-brown compote. Served chilled as a dessert or at breakfast during Ramadan.

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Ingredients

Ingredients

Optional extras

Nutrition facts

235 kcal per serving

Protein
1.8 g
Carbohydrates
57.2 g
of which sugars
41.6 g
Fat
0.3 g
of which saturated fat
0.1 g
Fiber
5.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the dried apricots under cold water to remove any dust.
  2. Put them in a saucepan with the water, sugar, lemon juice and zest, and the cinnamon stick.
  3. Bring to a simmer, then cook gently with the lid on for 20 minutes.
  4. Stir gently; the apricots should be tender and the syrup slightly thickened.
  5. Remove the cinnamon stick and zest, then let cool.
  6. Serve chilled, sprinkled with toasted flaked almonds if you have some.

Variations and tips

Walnut version. Add crushed walnuts to each bowl for a crunchy contrast.

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Original Ecomely recipe.