Compotes of dried or fresh fruits in syrup are popular desserts. At parties in Turkey, they are the last thing to be served, signaling that there is nothing more to follow. This sharp-tasting compote with fresh apricots is especially delicious. I add pistachios for their color as well as for their taste, and they should be peeled for this dish. To do this most easily, poach them in water for 1 to 2 minutes and drain; when they are cool enough to handle, pull off or squeeze away the skins.

Ingredients

　　2 pounds apricots, washed and pits removed

　　2 1/4 cups water

　　1 cup sugar

　　1/4 cup blanched almonds or pistachios

　　1/4 cup pine nuts

　　To serve: 1 cup plain whole-milk yogurt or heavy cream (optional)

　　Put the apricots in a wide pan with the water and sugar. Bring to the boil and simmer for a few minutes, until the apricots soften, turning them once if the water does not entirely cover them. Lift them out and put them to one side while you reduce the syrup by simmering it until it is thick enough to coat the back of a spoon. Return the apricots to the pan, add the almonds or pistachios and pine nuts and cook 1 to 2 minutes more. Serve cold, with yogurt or cream, if you wish.

　　Arabesque