Macerated Fruit

Name: Macerated Fruit
Yield: 10 servings
Ingredients: 2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others); ½ cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture; 1 tablespoon rose water (optional); 1 tablespoon orange-flower water (optional); Sugar (optional); Sour cream or crème fraîche

By Mark Bittman

Published November 20, 2001

Total Time: 6 hours
Rating: 5(19)
Comments: Read comments

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Ingredients

Yield:10 servings

2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)
½ cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture
1 tablespoon rose water (optional)
1 tablespoon orange-flower water (optional)
Sugar (optional)
Sour cream or crème fraîche

Ingredient Substitution Guide

Preparation

Step 1
Combine everything but the sour cream in a bowl, and add water to cover. Stir, and let sit at room temperature for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
Step 2
To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.