Saudi Arabian Apricot Preserve Compote (Khushaf Bel Qamareddin)

Servings: 6-8

Ingredients:

1/2 roll apricot preserve

1/4 teaspoon ground cardamom

1/2 cup sugar

4 cups water

2 tablespoons cornstarch

Cooking Instructions:

Cut the apricot preserve into small pieces and soak with the sugar in the water. Set aside till dissolved. Put through a fine metal sieve or food blender to liquify. Put in a pan with the cardamom and bring to a boil. Mix the cornstarch with half a cup of water and add to the apricot juice stirring constantly, until thick. Pour into individual pudding dishes, cool, then refrigerate. Serve chilled.

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