Almond Cream with Spiced Fruit
 
middle eastern style cookery . the australian women's weekly home library 
 
 
sweets & drinks 
 
1/4 cup  (35g) rice flour
1/4 cup  (55g)caster sugar
3 cup  (750ml) milk
1/2 tsp  grated lemon rind
3/4 cup  (90g)packaged ground almonds
1/4 cup  (35g) slivered almonds
1 Tbsp  rosewater
 
  spiced fruit
1/2 cup  (45g) dried apples
3/4 cup  (110g) dried apricots
1/2 cup  (85g) seedless prunes
1   litre (4 cups) water
3/4 cup  (165g)caster sugar
2   cinnamon sticks
3 clove 
2 tsp  amaretto
1 Tbsp  rosewater
1/4 cup  (30g) chopped walnuts
 
blend rice flour and sugar with 1/2 cup (125ml) of the milk in small 
bowl. bring remaining milk and rind to boil in medium pan, stir in flour 
mixture, stir constantly over heat until mixture boils and thickens. 
stir in remaining ingredients. spoon mixture into 6 dishes (3/4 
cup/180ml capacity); cool. cover, refrigerate until cold serve with 
spiced fruit. 
spiced fruit: place fruit in bowl, cover with water; stand 2 hours. 
drain fruit, discard water. bring measured water, sugar, cinnamon, 
cloves, liqueur and rosewater to boil in medium pan, simmer, uncovered, 
about 30 minutes or until mixture is syrupy and reduced to about 2 1/2 
cups (625ml). remove from heat, stir in fruit and nuts, cool. cover: 
refrigerate 3 hours or overnight. 
serves 6. 
 
recipe can be made 2 days ahead. 
storage: covered, separately, in refrigerator. 
freeze: not suitable. 
microwave: suitable. 
 
 
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(ID: 5036) Mirror: rec.food.recipes: Thu, Nov 11, 2004


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