Lebanese Apricot Cream
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound dried apricots
- 4cups water (approximately)
- ¾cups sugar (approximately)
- 2tablespoons cornstarch dissolved in ¼-cup cold water
- Juice of ½ lemon
- 1cup heavy cream
- 2teaspoons orange flower water
- 2teaspoons grated orange zest
- 2tablespoons chopped toasted unsalted pistachio nuts
Nutritional analysis per serving (6 servings)
441 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 6 grams dietary fiber; 67 grams sugars; 4 grams protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Transfer apricots and liquid to a food processor or food mill; puree.
- Step 3
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.
- Step 4
Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
I couldn't find orange flower water, so I used orange zest instead. I made these in gold rimmed water glasses. Delish.
I left out the pistachios and the orange zest, and swirled the cream through the apricot puree so that it resembled a British fool in appearance. It is beautiful, mysterious, and celestially delicious. And it makes a truckload.
I thought this was deeeeeelicious! Changes I made mostly out of necessity - used potato starch instead 1:1, added the flower water to the apricot instead of the whipped cream, and made stabilized whipped cream (using the spruce recipe I have on hand).
I left out the pistachios and the orange zest, and swirled the cream through the apricot puree so that it resembled a British fool in appearance. It is beautiful, mysterious, and celestially delicious. And it makes a truckload.
I couldn't find orange flower water, so I used orange zest instead. I made these in gold rimmed water glasses. Delish.
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