Khubani is the Urdu word for apricots. Sulfurated dried apricots retain their bright yellow color and are more attractive. This compote will fill the kitchen with wonderful smells as it cooks. It goes nicely with ice cream.
The apricots can be refrigerated in an airtight container for up to 1 week.
- 2 cups water
- 2 cinnamon sticks
- 6 whole cloves
- 2 whole star anise
- 10 ounces (1 1/2 cups) dried unsulphured unsweetened apricots
- 1 1/4 cups sugar
In a medium saucepan over high heat, combine the water and spices and bring to a boil. Cook for 3 to 4 minutes, then add the apricots. Reduce the heat to low and cook for about 25 minutes. Add the sugar and stir to dissolve; cook for 5 minutes. Discard the spices; transfer the apricots and the remaining liquid to a container and let cool to room temperature (about 1 hour). Refrigerate for 2 hours, until thoroughly chilled. Serve cold.
From chef Nilesh Singhvi.
Tested by Geneva Collins.
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