RASPADO DE OREJONES
This recipe is inspired by a traditional Arab sweet that I adore, made from dried apricots and pistachios. Many of the sweets in Mexico have Arab influences due to the fact that Arabs occupied Spain for more than seven centuries. The Spanish in turn colonized Mexico, bringing some of those Arabic influences with them.
Yield serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. If using a vanilla bean, scrape the seeds into the syrup, then add the pod. Bring to a boil over medium heat. Boil for 5 minutes, then let cool completely. If using vanilla extract, stir it in at this point.
- Meanwhile, put the apricots in a small saucepan and cover with water. Bring to a boil over medium heat. Let cool for 10 minutes, then drain the apricots.
- Discard the vanilla bean pod. Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth. Refrigerate until completely chilled. Coarsely chop the rest of the apricots.
- For each serving, mound about 1 cup of shaved ice in a serving dish. Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top. Serve immediately.
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