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Khoshaf bil Mishmish (Macerated Apricots and Nuts)

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup)
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)

Nutrition Information

  • calories 190
  • caloriesfromfat 18 %
  • fat 3.9 g
  • satfat 0.4 g
  • monofat 2.1 g
  • polyfat 1.2 g
  • protein 3.6 g
  • carbohydrate 39.8 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 9 mg
  • calcium 37 mg

How to Make It

  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.