Start to finish: 6½ hours (30 minutes active) Serves: 6 to 8
This recipe is from May S. Bsisu, author of the cookbook "The Arab Table" (William Morrow, $34.95).
½ cup pistachio meats
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½ cup whole shelled walnuts
½ cup pine nuts
1 cup water
½ cup sugar
2 tablespoons rosewater
2 tablespoons orange blossom water
Place the pistachios, walnuts and pine nuts in separate small bowls and cover with cold water. Soak for at least three hours, or overnight. Remove the pistachios and walnuts from the water and peel away any fine skins. Return them to the water and set aside.
In a small saucepan over high heat, combine the water and sugar. Bring to a boil, stirring, and cook for two minutes. Remove the pan from the heat and stir in the rose and orange blossom waters. Set aside.
Rinse the raisins, apricots, figs and prunes under cold water and place in a large serving bowl.
Drain the pistachios, walnuts and pine nuts and add them, along with the almonds, to the fruit mixture. Pour the water-sugar mixture over the fruit and mix well. Refrigerate for at least three hours or overnight. Serve in dessert bowls.