MACERATED DRIED FRUITS AND NUTS
I have been making this winter fruit salad from the time I first started looking at cookbooks and well remember the original Claudia Roden recipe (in her wonderful classic A Book of Middle Eastern Food). My version, honed by experience and travel, is a little different. If you use water, you will probably need to add a bit of sugar; start with 1/2 cup and see how that tastes. This recipe produces a lovely syrup of its own, but you can serve it with yogurt or fresh or sour cream if you like. If you're in a hurry, you may cook the mixture, gently, until the fruit softens. The texture will be mushier, the fruits less distinctive, but the taste will still be great.
Yield makes 6 to 8 servings
Number Of Ingredients 5
Steps:
- Mix all the ingredients together; add more water if necessary, enough to cover the fruit by an inch or two. Cover and put aside (if your house is very warm, refrigerate).
- Stir every few hours, for 12 to 24 hours. Serve when the fruits are tender.
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