Dried Fruit Compote - cooking recipe

Ingredients

250 g stoned prunes
125 g dried apricots
125 g dried figs
125 g raisins
1/4 cup raw brown sugar
1 tablespoon rose water
1 teaspoon coriander seed
1 strip orange zest
1/2 lemon, juice of
60 g toasted sliced almonds
30 g toasted pine nuts

Preparation

Put all fruits in a large bowl.
Sprinkle with sugar and rosewater.
Add water to cover and stir.
Cover with plastic wrap and leave fruits overnight in fridge.
Transfer mixture to saucepan and add extra liquid to cover if needed.
Tie coriander seeds in muslin and add to water with the orange zest.
Bring to boil and then reduce heat and simmer 10 minutes.
Allow to cool and remove coriander seeds and stir in lemon juice.
Serve warm or cold, sprinkled with almonds and pine nuts with yoghurt on the side.