Prune and Apricot Khoshaf with Figs and Dates

Ingredients

• prunes1/2 kg
• dried apricots1/2 kg
• Sugarto taste
• dried figs1/4 kg
• dried dates1/4 kg
• Wateras needed
• raisins, nuts, coconut, and vanillato taste

Allergens (inferred from ingredient names): nuts

Nutrition per serving (modelled estimate, not measured): kcal 380, protein 3, fat 1, carbs 98, fiber 11, sugar 78

Original steps

1. Place enough water in a pot to cover the prunes and apricots, and add the sugar.
2. Add the prunes and simmer over low heat until they are half-cooked.
3. Add the apricots to the prunes and cook until fully tender, ensuring neither the prunes nor the apricots fall apart, adding water as needed.
4. Remove from heat, sprinkle a little vanilla into the remaining liquid once the fruit is cooked, and transfer to a serving bowl.
5. Add the sliced dried figs and the sliced pitted dried dates, then cover and leave to cool.
6. Garnish with raisins and nuts.