Balochi Spiced Fruit Compote

Ingredients

While the original Jeonggwa from Korean cuisine is typically made with a variety of fruits and honey, the Balochi Spiced Fruit Compote incorporates Balochi flavors and spices to create a unique twist. The addition of saffron, cardamom, and cinnamon infuses the compote with the distinct aromas and tastes of Balochi cuisine. This adaptation also focuses on using seasonal fruits commonly found in Balochistan, ensuring an authentic experience. We alse have the original recipe for Jeonggwa, so you can check it out.

• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1 cinnamon stick 1 cinnamon stick
• 2 cups mixed seasonal fruits (such as apples, pears, apricots, and plums), peeled and sliced 2 cups mixed seasonal fruits (such as apples, pears, apricots, and plums), peeled and sliced

Nutrition

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

Preparation

1. 1.
   In a large saucepan, combine the water, sugar, saffron threads, cardamom pods, and cinnamon stick. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. 2.
   Reduce the heat to low and simmer the syrup for 10 minutes to allow the flavors to meld.
3. 3.
   Add the sliced fruits to the syrup and gently stir to coat them evenly.
4. 4.
   Simmer the fruits in the syrup for 15-20 minutes, or until they are tender but still hold their shape.
5. 5.
   Remove the saucepan from the heat and let the compote cool to room temperature.
6. 6.
   Serve the Balochi Spiced Fruit Compote chilled or at room temperature, garnished with a sprinkle of crushed pistachios, if desired.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the syrup.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils before adding them to the syrup.
• Cinnamon stick — Use a whole cinnamon stick for a subtle and balanced flavor. If you prefer a stronger cinnamon taste, break the stick in half before adding it to the syrup.

Tips & Tricks

• For a more indulgent version, serve the Balochi Spiced Fruit Compote with a dollop of whipped cream or a scoop of vanilla ice cream.
• Adjust the sweetness of the compote by adding more or less sugar according to your taste preferences.
• Experiment with different combinations of seasonal fruits to create your own unique flavor profile.
• To add a hint of citrus, squeeze a small amount of lemon or orange juice into the syrup before adding the fruits.
• Leftover compote can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Balochi Spiced Fruit Compote in individual dessert bowls or glasses. For an elegant touch, garnish each serving with a sprig of fresh mint.

Presentation advice

To enhance the visual appeal, arrange the sliced fruits in a decorative pattern in the serving bowls or glasses before pouring the syrup over them. The vibrant colors of the fruits will create an enticing display.