Khoshaf bil Mishmish (Macerated Apricots and Nuts) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Throughout the Middle East, the usual conclusion to a family meal is fresh fruit, and dried fruit and nuts or fruit preserves are offered with coffee. This simple, fragrant dessert (pronounced kho-SHAF beel mish-Mish), with macerated-rather than cooked-dried fruit, is a Syrian speciality of the Muslim month Ramadan, when it's eaten to break the daily fast. Rose water is the distilled essence of rose petals, a distinguishing flavor of Middle Eastern puddings and pastries (as is orange blossom water). Ingredients:
3 cups boiling water |
2 1/2 cups dried apricots |
2 tablespoons sugar |
1/4 cup raisins |
1/4 cup slivered almonds, toasted |
2 tablespoons pine nuts, toasted |
2 tablespoons chopped pistachios, toasted |
1 teaspoon rose water (optional) |
Directions:
1. Combine water and apricots in a medium bowl; soak 5 minutes. Strain apricots in a colander over a bowl, reserving liquid. Place reserved liquid, 1/2 cup apricots, and sugar in a blender; process until smooth. Pour pureed mixture into bowl. Stir in apricots, raisins, and remaining ingredients. Serve chilled or at room temperature.
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