Apricot compote, which used to be prepared with diluted molasses sherbet, started to be made with granulated sugar after the widespread use of sugar.

Ingredients

• 250 g dried apricots
• 250 g raisins (Besni grapes)
• 1 cup granulated sugar
• 6 glasses of water

How It Is Made

Apricots and raisins are washed and drained in hot water. Apricots can be divided or left whole, as desired. Apricots and raisins are boiled in a pot with 6 glasses of water for 10 minutes. Add sugar and boil for another 5 minutes. Apricot compote is taken off the heat, cooled and served.

Source: Öncü,M. (2016). Adıyaman Cemile Culinary Culture. Adıyaman Promotion Foundation Publications (ATAV)

Other Adiyaman Recipes

• Patlican Corbasi
• Kuruluk Dolmasi
• Domates Salatasi
• Karistirmali Pilav
• Kaburga Dolmasi
• Mikla

Kültür Portalı – original source