Amareldine Matboukh

1. 1

   Soak the apricots overnight in the water to cover.

2. 2

   Put them through a blender or food processor, with enough of their soaking water to have a thick puree, adding orange-blossom water, lemon juice, and sugar to taste.

3. 3

   If you like, stir in half the pistachios or almonds.

4. 4

   Otherwise use them all as a garnish.

5. 5

   Serve chilled, sprinkled with the remaining pistachios or almonds, accompanied by whipped heavy cream or yogurt.

6. 6

   For Syrian muhallabeya amareldine, which has a jellylike texture: Dissolve 2 tablespoons cornstarch in 1/2 cup water and add it to the apricot puree in a pan.

7. 7

   Bring to the boil slowly, stirring constantly, then simmer, stirring, until the mixture thickens.

8. 8

   Stir in the almonds and pistachios and pour into a bowl.

9. 9

   Serve chilled.

* Per serving · 4 servings · Values may vary.