3 years ago10,000+ Views
After rose, orange blossom, and pistachio, apricot is by far one of the most prominent flavors used in Middle Eastern desserts and confections. Dried apricots are often put out on plates beside roasted pumpkin seeds ('bizir') for guests. Apricot fruit leather is often served as a snack and enjoyed by both the young and old. In the Maghrib region of North Africa, which heavily borders countries like Israel, Jordan, and Saudi Arabia, an apricot-based pudding called kamardiniyeh is a common dessert that is as easy to make as it is to eat. Garnish this with some crushed pistachio nuts, and see for yourself why the apricot is the Middle East's most beloved stone fruit. ------------------------------------------ Kamardiniyeh, Egyptian Apricot Pudding 1 (20-ounce) can apricots in light syrup 1/2 cup sugar 1/2 cup water 5 tablespoons cornstarch 1. Blend apricot and juice in an electric blender on high speed for 2 minutes. 2. Dissolve the cornstarch in water, using an electric blender so mixture does not become lumpy. 3. Mix apricot juice, the dissolved cornstarch, and sugar. Cook on medium heat, stirring constantly. Let boil for 5 to 10 minutes, or until mixture thickens. 4. Pour into sherbet glasses and serve cold.
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I'm not the biggest fan of fruit canned in syrup :/
I love apricot too!
@inthekitchen I'm not really either to be honest, but this is a family recipe from a few generations ago and I was kind of afraid of messing around with it. Maybe you could use fresh apricots and sub the juice for water? It might change the level of sweetness though.
Interesting recipe, but corn starch with canned fruit... I'll just have the fruit, I don't think I'll like the extra slippery texture.
@Animaniafreak I don't think there's any harm in trying it out the just-fruit way and seeing how that turns out!