Aline Kamakian's spiced dried fruit compote (Khoshav)

1. The day before preparing the khoshav, cut the apricot paste into pieces and place them in a bowl with 2 liters of water.
2. Wash the dried apricots and cut them into quarters.
3. Clean the raisins by removing the stems, then put them in the water with the apricot quarters.
4. Rinse the pine nuts, almonds, and pistachios, and soak them in another bowl of water.
5. Cover the bowls and let sit overnight.
6. The next morning, pour the apricot paste with its water into a large pot, add the sugar and bring to a boil over medium heat. Stir occasionally.
7. Meanwhile, drain the apricots and raisins, then rinse them two or three times.
8. Peel the pistachios and almonds, then rinse them as well.
9. When the apricot paste starts to boil, add the spices enclosed in a small piece of muslin or a spice bag, and boil until all the paste has dissolved in the water.
10. Remove the spice bag, then add the dried apricots and raisins.
11. When the mixture boils again, let it simmer for one more minute, then remove from the heat.
12. Cut the prunes into pieces about 1 cm in size and add them to the compote along with the pistachios, almonds, and pine nuts.
13. Mix gently and let cool completely.
14. Serve very cold.

This recipe is from the book "Armenian Cuisine". Much more than a simple recipe book, this work is an intimate and passionate journey into the heart of Armenian culinary traditions, told through the complementary voices of Aline Kamakian, chef and heir to this rich heritage, in which Barbara Drieskens, an attentive observer, was deeply immersed. This book brings together personal stories, family traditions, and culinary secrets, offering readers an authentic plunge into a culture that is often little known. From traditional Easter brioche to everyday dishes, each recipe is a tribute to Armenian mothers who have kept the flavors of their homeland alive.