📝 About This Recipe
Deep in the heart of Northwest China, the arid climate of Xinjiang produces the world's most prized sun-dried fruits, celebrated for their intense sweetness and chewy texture. This traditional dish, often served at celebratory Uyghur banquets, transforms humble dried apricots and raisins into a luxurious, jewel-toned compote infused with aromatic spices and local honey. It is a harmonious balance of tartness and honeyed warmth that captures the ancient spirit of the Silk Road.
🥗 Ingredients
Main Fruits
- 2 cups Dried Xinjiang Apricots (preferably sun-dried, pitted)
- 1/2 cup Xinjiang Black Raisins (large, long variety if available)
- 1/2 cup Green Raisins (for color contrast)
- 6-8 pieces Dried Red Jujubes (sliced and pits removed)
Aromatic Braising Liquid
- 2 cups Filtered Water (just enough to cover the fruit)
- 3 tablespoons Wildflower Honey (or rock sugar for a clearer glaze)
- 1 pinch Saffron Threads (crushed)
- 1 piece Cinnamon Stick (about 2 inches long)
- 1 whole Star Anise
- 1 teaspoon Lemon Juice (to balance the sweetness)
Garnish and Texture
- 1/4 cup Raw Walnuts (halved or coarsely chopped)
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 4-5 leaves Fresh Mint Leaves (for a pop of color)
👨🍳 Instructions
-
1
Rinse the dried apricots, black raisins, and green raisins under cool running water to remove any surface dust or grit from the drying process.
-
2
Place the saffron threads in a small bowl with one tablespoon of warm water; let them steep for 10 minutes to release their vibrant golden hue.
-
3
In a heavy-bottomed saucepan or a traditional clay pot, combine the 2 cups of water, honey, cinnamon stick, and star anise.
-
4
Bring the liquid to a gentle boil over medium heat, stirring occasionally to ensure the honey is fully dissolved.
-
5
Carefully add the rinsed apricots and sliced jujubes to the pot. These require the longest cooking time to soften.
-
6
Reduce the heat to low, cover the pot, and simmer for 10 minutes. The apricots should begin to plump up significantly.
-
7
Add both varieties of raisins and the saffron-infused water (including the threads) to the pot.
-
8
Continue to simmer uncovered for another 10-12 minutes. The liquid should reduce into a thick, syrupy glaze that coats the fruit.
-
9
Stir in the lemon juice during the last 2 minutes of cooking to brighten the flavors and cut through the richness.
-
10
While the fruit simmers, lightly toast the walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant and crisp.
-
11
Check the consistency of the syrup; it should be glossy and cling to the back of a spoon. If too thin, increase heat for 1 minute.
-
12
Remove the cinnamon stick and star anise before serving.
-
13
Transfer the warm fruit and syrup to a shallow serving bowl. Top with the toasted walnuts and sesame seeds.
-
14
Garnish with fresh mint leaves and serve either warm or at room temperature.
💡 Chef's Tips
Use high-quality Xinjiang 'Hunza-style' apricots which are naturally tart; if using very sweet Turkish apricots, increase the lemon juice. Do not overcook the raisins, as they can become mushy; adding them halfway through ensures they remain plump and distinct. For an extra layer of authenticity, use rock sugar instead of honey to achieve a crystal-clear, glass-like sheen on the fruit. If the syrup thickens too much upon cooling, simply stir in a tablespoon of hot water to loosen it back to a pourable consistency.
🍽️ Serving Suggestions
Serve alongside a pot of strong Kunlun Snow Chrysanthemum tea or hot brick tea. Pair with fresh Xinjiang Nang (flatbread) to scoop up the extra syrup and fruit. This dish makes an excellent topping for creamy yogurt or a bowl of warm millet porridge. Serve as a side dish to a savory Lamb Pilaf (Polu) to provide a sweet contrast to the fatty meat. Enjoy as a light dessert at the end of a multi-course Chinese Northwest meal.