Author: Huda Ismail Nawwab
Released: 10/5/2006 12:00:00 AM
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Ramadan Family Favorites by Nimah Nawwab.
This light dessert is excellent served with coffee and makes a fitting end to a main meal.
14 oz. sugar
1 cup water
1 lb. whole apricots, soaked for 6 hours in boiled water
1 tbsp. lemon juice
6 heaping tsp. mascarpone or clotted cream
1 tsp. pistachios, finely ground
Heat the sugar and water in a pan and stir to dissolve. Simmer over medium heat for 10 minutes, then drain the apricots and add to the syrup. Bring to a boil and simmer for 12 minutes over medium heat or until apricots are soft and water has become of a syrupy consistency. Turn the heat up for 3 minutes, then add lemon juice and cook for another minute. Remove apricots onto a dish with a slotted spoon and allow to cool. Mix the cream and stir with 2-3 tablespoons of the cooked apricot syrup. Fill the cooled apricots with cream and sprinkle on pistachios.
Huda Ismail Nawwab