Peranakan-style Fruit Compote

Ingredients

While the original Turkish dish Hoşaf is typically made with dried fruits, the Peranakan-style fruit compote incorporates fresh tropical fruits that are abundant in the region. Additionally, the Peranakan version infuses the syrup with pandan leaves, a staple ingredient in Peranakan cuisine known for its unique fragrance. These adaptations give the dish a distinct Peranakan twist, making it a delightful fusion of flavors. We alse have the original recipe for Hoşaf, so you can check it out.

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 2 pandan leaves, tied in a knot 2 pandan leaves, tied in a knot
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 1 star anise 1 star anise
• 1 pineapple, peeled and cubed 1 pineapple, peeled and cubed
• 2 mangoes, peeled and cubed 2 mangoes, peeled and cubed
• 1 papaya, peeled and cubed 1 papaya, peeled and cubed
• 1 dragon fruit, peeled and cubed 1 dragon fruit, peeled and cubed

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 46g, 40g
• Protein: 1g
• Fiber: 3g
• Salt: 0.01g

Preparation

1. 1.
   In a saucepan, combine the water, sugar, pandan leaves, cinnamon stick, cloves, and star anise. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. 2.
   Reduce the heat to low and let the syrup simmer for 10 minutes to allow the flavors to infuse.
3. 3.
   Add the pineapple, mangoes, papaya, and dragon fruit to the syrup. Gently stir to coat the fruits with the syrup.
4. 4.
   Simmer the fruit compote for another 10 minutes, or until the fruits are tender but still retain their shape.
5. 5.
   Remove the saucepan from heat and let the compote cool to room temperature.
6. 6.
   Once cooled, transfer the compote to a serving dish and refrigerate for at least 2 hours before serving.
7. 7.
   Serve the Peranakan-style fruit compote chilled and enjoy the burst of tropical flavors.

Treat your ingredients with care...

• Pandan leaves — Pandan leaves can be found in Asian grocery stores. If unavailable, you can substitute with a few drops of pandan essence for a similar flavor.

Tips & Tricks

• For a more intense flavor, you can let the compote sit in the refrigerator overnight before serving.
• Feel free to adjust the sweetness of the syrup by adding more or less sugar according to your preference.
• Experiment with different combinations of tropical fruits to create your own unique variation of the Peranakan-style fruit compote.
• Serve the compote with a dollop of coconut cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover compote can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Peranakan-style fruit compote in individual dessert bowls or glasses. Garnish with a sprig of fresh mint for a pop of color and added freshness. This dessert is best enjoyed chilled, allowing the flavors to meld together.

Presentation advice

To enhance the presentation, arrange the cubed fruits in an attractive pattern in the serving dish. The vibrant colors of the fruits will create an eye-catching display. Consider serving the compote in traditional Peranakan porcelain bowls or plates to add an authentic touch to the presentation.