MACERATED FRUIT

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Macerated Fruit image

Provided by Mark Bittman

Categories     dinner, dessert

Time 6h

Yield 10 servings

Number Of Ingredients 6

2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)
1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture
1 tablespoon rose water (optional)
1 tablespoon orange-flower water (optional)
Sugar (optional)
Sour cream or crème fraîche

Steps:

  • Combine everything but the sour cream in a bowl, and add water to cover. Stir, and let sit at room temperature for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.

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