This recipe, adapted from a classic by cookbook author Claudia Roden, is a longtime personal favorite. It becomes heavenly if you add a little rose and/or orange flower water.
Recipe information
Yield
makes at least 4 servings
Ingredients
1 pound assorted dried fruit: apricots, pears, peaches, prunes, raisins, etc.
1/4 cup pine nuts or slivered blanched almonds
1Ā 1/2 teaspoons rose water (optional)
1Ā 1/2 teaspoons orange flower water (optional)
1/4 cup sugar, or to taste
Sour cream or crĆØme fraĆ®che
Preparation
Step 1
Combine everything but the sour cream in a bowl and add water to cover. Stir and let sit, at room temperature, for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
Step 2
To serve, put some fruit in a bowl and garnish with sour cream.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
