RAISIN COMPOTE

Fruit compotes are made with fresh or dried fruits, such as apples, quinces, plumbs, dried apricots, and raisins. Another variation is “pestil” kompote, made from fruit roll (sheets of fruit pulp dried in the sun). An important part of the traditional Ottoman meal, kompotes are still popular in Turkey. The association of fruit compote with Köbete may suggest Ottoman influence. However, Crimea was also known for its vineyards and orchards, and a variety of fruits were available to Crimean Tatars.

INGREDIENTS

¾ cup golden raisins (4 ounces or 120 grams)
½ cup sugar
3 cups of water
3-4 cloves (optional)

DIRECTIONS

Mix the sugar and water, and bring to boil. Rinse the raisins and add to boiling water with cloves. Lower heat, and simmer for about 30 minutes until the raisins are plump. Remove cloves. Serve at room temperature or chilled. Makes 4 servings.

Submitted by Inci Bowman