Lebanese Apricot Cream

Ingredients

• 1 pound dried apricots
• 4 cups water (approximately)
• ¾ cups sugar (approximately)
• 2 tablespoons cornstarch dissolved in 1/4-cup cold water
• Juice of 1/2 lemon
• 1 cup heavy cream
• 2 teaspoons orange flower water
• 2 teaspoons grated orange zest
• 2 tablespoons chopped toasted unsalted pistachio nuts

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    454 calories; 17 grams fat; 9 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 77 grams carbohydrates; 6 grams dietary fiber; 66 grams sugars; 4 grams protein; 54 milligrams cholesterol; 29 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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.
2. Transfer apricots and liquid to a food processor or food mill; puree.
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.
4. Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
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.
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.