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A culinary journey through time
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Timeline
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Basics
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Notes and Tips
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Menu notes for every occasion |
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1 cup sugar
1 pound apricot sheets
3 tablespoons cornstarch
½ cup sultana raisins
1–2 teaspoons rose water, optional
½ cup blanched almonds, halved
1/3 cup raw pistachios, chopped
6 SERVINGS
In a deep saucepan heat the sugar and 3½ cups of water until the sugar dissolves. Maintain at a boil.
Meanwhile, using scissors or a knife, cut the apricot sheets into small pieces. Add to the boiling water and reduce heat to medium. Cook for 15–20 minutes, stirring frequently with a wooden spoon until the apricot sheets become very soft. Remove from heat, cover, and let cool.
Whisk in the cornstarch into ½ cup water until dissolved. Set aside.
Puree the apricot mixture in the saucepan using a mixer or hand blender.
Return the pan to medium heat, and stir in the cornstarch slurry and raisins. Cook, stirring constantly, until the mixture starts to thicken, about 20 minutes.
Remove from the heat and stir in the rose water if using.
When completely cooled, ladle the mixture into a shallow glass bowl or individual bowls and cover with plastic wrap. Eat immediately or chill for 30 minutes–1 hour. Serve garnished with nuts.
About the dish
Made out of sheets of dried apricots, this dish is traditionally served during the fasting month of Ramadan, but it makes a light dessert that suits any occasion. Apricot sheets are available in stores that sell Middle Eastern food.VariationTo make an apricot drink, stop after 2 and chill.
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