Khoshaf Dried Fruit Compote

Name: Khoshaf Dried Fruit Compote
Prep time: 20 min
Cook time: 20 min
Yield: Approximately 15-20
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts

A cooling, naturally sweet dried fruit compote inspired by Egypt and enjoyed across the Middle East—best served cold and made ahead.

PREP TIME

20 minutes (plus soaking and chilling)

COOK TIME

20 minutes

SERVES

Approximately 15-20

About this recipe

This Khoshaf dried fruit compote is one of those recipes that surprised me the more I learned about it. While it’s made across many Middle Eastern countries, it’s especially known in Egypt, where it’s enjoyed almost daily throughout Ramadan. In 2026, as part of my Ramadan Around the World series, Egypt was one of the first countries I researched—and this dish came up again and again.

Once I understood it, I understood why. This Khoshaf dried fruit compote is served cold, naturally sweetened, and incredibly soothing after a long day of fasting. It’s light, refreshing, and easy on the stomach, yet still nourishing and filling. With soaked dried fruit, nuts, and apricot paste, it gently wakes the body up rather than weighing it down.

I often use fruit in my desserts to bring in sweetness without needing much else. My tropical pudding recipe is one of those easy, comforting bakes that’s perfect for sharing. And if you’re after something more indulgent with dried fruit, my chocolate figs snack is always a hit—especially as a prep-ahead treat for dinner parties or gifting.

Ingredients

400 grams Qamar al-Din (apricot sheet paste), chopped
5 cups water (for soaking the Qamar al-Din)
1 1⁄2 cups (about 200 grams) dried figs, halved or quartered
1 1⁄2 cups (about 200 grams) dried apricots, halved or quartered
1 1⁄2 cups (about 200 grams) prunes, halved or quartered
1⁄2 cup (about 100 grams) golden raisins
6 cups water (for boiling the fruit)
1⁄4 cup orange blossom water
1⁄3 cup blanched almonds
1⁄3 cup slivered pistachios
1⁄3 cup pine nuts, soaked in water for 30 minutes
1⁄3 cup white sugar (optional – I don’t add it, as the fruit is already sweet)

Notes from Rouba

I always soak the pine nuts for at least an hour; they plump up, brighten in colour, and look much nicer in the bowl
I don’t add sugar because the fruit and Qamar al-Din are sweet enough for me, but it’s very personal
Orange blossom water is lovely, but rose water works too—or you can leave both out.
If you can find Qamar al-Din, I highly recommend using it; it really deepens the flavour. You can usually find it at Middle Eastern or Afghan grocers.
I usually soak the Qamar al-Din overnight if I can—it blends more smoothly

Method

Step 1. Soak the Qamar al-Din

Place the chopped Qamar al-Din in a large bowl and pour over 5 cups of water. Set aside to soak for several hours until the apricot paste is soft.

Once the Qamar al-Din has softened, pour the mixture into a blender and blend until smooth to create a thick apricot syrup.

Step 2. Prepare and Simmer the Dried Fruit

Cut the figs, apricots, and prunes into quarters if large, or halves if small. Add all the dried fruits, including the golden raisins, into a large pot with 6 cups of water. Bring to a boil over medium heat, then reduce to low and let it simmer gently for 20 minutes until the fruit softens and plumps up. You can add 1⁄3 cup of sugar if you prefer it sweeter, but I personally don’t.

Step 3. Combine and Cool

Remove the pot of simmered fruit from the heat. Pour in the blended Qamar al-Din syrup, then add the blanched almonds, slivered pistachios, and drained soaked pine nuts. Stir in the orange blossom water and mix everything together gently. Let it cool at room temperature, then refrigerate overnight to allow the flavours to develop fully.

A FEW THINGS YOU’LL WANT TO KNOW

Do I have to add sugar?
No. I personally don’t. The dried fruit and apricot paste provide plenty of sweetness, but some people do prefer it sweeter, so it’s optional.

Can I skip the orange blossom water?
Yes. You can use rose water instead, or leave it out completely. The fruit itself has a strong, beautiful flavour.

What if I can’t find Qamar al-Din?
Not everyone adds it, and that’s okay. You can still make Khoshaf with just dried fruit and nuts. That said, if you can get it, it adds so much depth. You’ll usually find it at Middle Eastern or Afghan grocery stores.

How long should I soak the pine nuts?
At least one hour is ideal. They plump up and brighten in colour, but if you forget, it’s not the end of the world—just add them in.

What about the prunes falling apart?
I add all the dried fruit at once and simmer for convenience. I don’t mind if the prunes soften and break down, but if you do, add them in during the last 7 minutes instead.

Which dried apricots are best?
Look for the softer, plumper dried apricots rather than the very dry, hard ones. They give a better texture and flavour.

Why let it cool before refrigerating?
Letting it cool slightly before chilling is better for both the fridge and the dish itself. Putting very hot food straight into the fridge can affect texture.

Can I serve it on the same day?
You can, but it’s best served fully cold. This dish is meant to be refreshing, light, and easy to enjoy —especially during Ramadan.