LEBANESE APRICOT CREAM

Lebanese Apricot Cream image

Provided by Florence Fabricant

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound dried apricots
4 cups water (approximately)
3/4 cups sugar (approximately)
2 tablespoons cornstarch dissolved in 1/4-cup cold water
Juice of 1/2 lemon
1 cup heavy cream
2 teaspoons orange flower water
2 teaspoons grated orange zest
2 tablespoons chopped toasted unsalted pistachio nuts

Steps:

Place the apricots in a bowl, and add the water. Allow to soak overnight. The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots. Bring to a boil and simmer about 30 minutes, until the apricots are very soft.
Transfer apricots and liquid to a food processor or food mill; puree.
Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice. Simmer a few minutes. Adjust the sweetening to taste.
Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
Whip the cream until softly peaked. Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest. Whip the cream until medium stiff.
To serve, place a generous dollop of whipped cream on each individual serving, or spoon the apricot mixture into goblets alternately with the whipped cream. Top each serving with a sprinkling of pistachios.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 78 grams, Fat 17 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 30 milligrams, Sugar 67 grams