Apricot, rosewater & date compote

Cooking Time - 20 minutes

Ingredients (serves 4)
• 180g (1 cup) whole dried Turkish apricots
• 150g (1 cup) whole pitted dried dates
• 80ml (1/3 cup) blue gum honey
• 2 tsp rosewater essence
• 55g (1/3 cup) shelled pistachios
• 125ml (1/2 cup) warm water
• 1 x 200g ctn continental yoghurt (Attiki brand), to serve

Method
1. Combine the apricots, dates, honey, rosewater essence, pistachios and water in a medium saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 7-8 minutes or until apricots and dates are plump (see microwave tip).
2. Spoon fruit compote among serving bowls and serve with yoghurt, if desired.

Notes
• Microwave tip: Combine the apricots, dates, honey, rosewater essence, pistachios and water in a heatproof, microwave-safe bowl. Heat, uncovered, on Medium-High/650watts/70% for 5-7 minutes or until the apricots and dates are plump.
• Leftovers: Use pistachios in desserts.