Made this for my family to go with cornish hens and wild rice. They found it "interesting", good but not great. The best part is the toasted nuts - they go very well with the sweet sauce and add a nice crunch. I didn't have rose water, so I threw a couple of cardamom pods in the water when I brought it to a boil. If I made this dish again, I would definitely chop up the apricots.
Khoshaf bil Mishmish (Macerated Apricots and Nuts)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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).
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 190
- Calories from fat: 18%
- Fat: 3.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 1.2g
- Protein: 3.6g
- Carbohydrate: 39.8g
- Fiber: 5.5g
- Cholesterol: 0.0mg
- Iron: 2.9mg
- Sodium: 9mg
- Calcium: 37mg
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)
Preparation
- 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.
Khoshaf bil Mishmish (Macerated Apricots and Nuts) Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: Entertaining, Make-Ahead, Quick/Easy
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Blender
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
More Recipes for Desserts
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy