| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Turkish |
Vegtime1 |
24 |
servings |
INGREDIENTS
| 1 |
c |
Dried apricots; minced (packed) |
| 2 |
tb |
Water |
| 1/2 |
c |
Sugar |
| 1/4 |
|
Stick butter |
| 1 |
tb |
Orange flower water |
| 1 |
c |
Unsalted shelled pistachios; chopped |
INSTRUCTIONS
MAKES 24 LACTO
Often served at the end of a meal with tiny cups of dark Turkish
coffee, these rich, sweet candies are regularly made to have on hand
for unexpected visitors. In Turkey, it's customary to welcome the
casual caller with hospitality at all times.
In heavy medium saucepan, combine apricots, water, sugar, butter and
orange flower water. Cook over low heat, stirring occasionally with a
wooden spoon, until mixture becomes a thick puree, 15 to 20 minutes.
Remove from heat and beat until smooth. Transfer mixture to a plate
and spread into an even circle, Allow to cool.
Divide mixture into 24 equal pieces and roll each into a ball. Coat
with chopped nuts and place in small petit four papers if desired.
Store in an airtight container for up to 2 weeks.
PER CANDY: 156 CAL.; 3G PROT.; 9G TOTAL FAT (3G SAT. FAT); 18G CARB.;
11MG CHOL.; 43MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 45
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