This is one of many fabulous recipes from the Duguid's highly awarded Flatbreads and Flavors.
1/2 lb. unsulfured dried apricots (about 2 c.)
1/4 lb. raisins (about 3/4 c.)
1/4 lb. pitted prunes (about 3/4 c.)
2 T. sugar, or more to taste
1 1/2 c. water
1 t. rose water (or more)
1 t. orange blossom water
1 T. fresh lemon juice.
Rinse dried fruit quickly, place in a nonreactive bowl. In a small bowl, mix sugar and waters.
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