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Prep Time: 0 Minutes Cook Time: 140 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This deliciously simple dessert, with evaporated milk for a topping, is made almost entirely from dried fruit, studded with ginger and nuts. It is traditionally taken at dusk at the end of the Muslim fast during the period of Ramadan. Ingredients:
1 cup dried prunes |
1 cup raisins |
1 cup whole dried apricots |
1/4 cup |
1/4 cup candied orange peel |
1/4 cup currants |
10 dried figs, chopped |
5 cups water |
1/2 cup sugar |
2 tbsp candied ginger |
1 cup (combined) chopped walnuts and almonds |
evaporated milk |
fresh grated nutmeg |
Directions:
1. Place the prunes, raisins, the dried apricots, peel, currants, and figs in a large bowl.
2. Add cold water until the level rises 1” above the fruit. Soak overnight. Drain the fruit.
3. Place the 5 cups of water and sugar in a heavy saucepan, cover, and gently boil for 15 - 20 minutes.
4. Add all the fruits and ginger to the syrup and simmer, covered, for 2 hours over low heat.
5. Halfway through the cooking, add the nuts and mix well.
6. Remove the mixture from the heat and allow to cool.
7. Transfer into a bowl and refrigerate until cold.
8. Top with evaporated milk and garnish with grated nutmeg.
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