Put the sugar and measurement water into a heavy-based saucepan and bring to the boil, stirring continuously until the sugar has dissolved. Stir in the spices, reduce the heat and simmer for 10 minutes. Stir in the lime juice, dried fruit and almonds and cook gently for a further 8 minutes.
Meanwhile, in a small, heavy-based frying pan, dry-fry the sesame seeds over a medium heat for 1–2 minutes until they emit a nutty aroma.
Scatter the compote with the toasted seeds and dust with icing sugar. Serve with yogurt or cream.