Macerated Stone Fruit

By Mark Bittman

Published June 23, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Media 1 of 1
Total Time
12 hours
Rating
3(9)
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Ingredients

  • 2 pound dried fruit stone fruit (apricots, plums or cherries, for example)

  • ½ pound blanched almonds

  • 2 tablespoons pine nuts

  • 2 cups fresh orange juice

  • 2 cups water

  • 1 teaspoon ground cinnamon

  • 1 tablespoon rosewater

OPTIONAL

  • 1 tablespoon anise liquor or 2 or 3 star anise (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

34 grams carbs; 354 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 23 grams fat; 7 grams fiber; 12 milligrams sodium; 10 grams protein; 24 grams sugar

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

  1. Step 1

    Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.

  2. Step 2

    Cover and stir every few hours for 12 to 24 hours. Serve when fruit is tender.

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3 out of 5
9 user ratings
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