Lebanese Apricot Cream

1. 1

   Place the apricots in a bowl, and add the water.

2. 2

   Allow to soak overnight.

3. 3

   The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots.

4. 4

   Bring to a boil and simmer about 30 minutes, until the apricots are very soft.

5. 5

   Transfer apricots and liquid to a food processor or food mill; puree.

6. 6

   Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice.

7. 7

   Simmer a few minutes.

8. 8

   Adjust the sweetening to taste.

9. 9

   Transfer to a bowl or to 6 individual dishes.

10. 10

    Cover and refrigerate.

11. 11

    Whip the cream until softly peaked.

12. 12

    Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest.

13. 13

    Whip the cream until medium stiff.

14. 14

    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.

15. 15

    Top each serving with a sprinkling of pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.