Macerated Oranges With Dates And Pistachios Recipes

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MACERATED ORANGES WITH DATES AND PISTACHIOS



Macerated Oranges with Dates and Pistachios image

Dates and pistachios are a nice complement to the slices of macerated oranges.

Provided by Martha Stewart

Yield Makes 4 servings

Number Of Ingredients 4

2 oranges
1/2 teaspoon orange blossom water
12 Medjool dates
2 cups salted pistachios, in the shell

Steps:

  • Section the oranges by slicing off peel and cutting away each section from the membrane. Place in a medium-size serving bowl. Add orange blossom water and toss to coat. Cover and refrigerate until ready to use.
  • Serve the dates and nuts on a platter alongside the bowl of chilled oranges.

MACERATED FRUIT



Macerated Fruit image

This recipe, adapted from a classic by cookbook author Claudia Roden, is a longtime personal favorite. It becomes heavenly if you add a little rose and/or orange flower water.

Yield makes at least 4 servings

Number Of Ingredients 6

1 pound assorted dried fruit: apricots, pears, peaches, prunes, raisins, etc.
1/4 cup pine nuts or slivered blanched almonds
1 1/2 teaspoons rose water (optional)
1 1/2 teaspoons orange flower water (optional)
1/4 cup sugar, or to taste
Sour cream or crème fraîche

Steps:

  • Combine everything but the sour cream in a bowl and add water to cover. Stir and let sit, at room temperature, for at least 6 hours. The fruit is ready when it is soft and the liquid is syrupy.
  • To serve, put some fruit in a bowl and garnish with sour cream.

MACERATED DRIED FRUITS AND NUTS



Macerated Dried Fruits and Nuts image

I have been making this winter fruit salad from the time I first started looking at cookbooks and well remember the original Claudia Roden recipe (in her wonderful classic A Book of Middle Eastern Food). My version, honed by experience and travel, is a little different. If you use water, you will probably need to add a bit of sugar; start with 1/2 cup and see how that tastes. This recipe produces a lovely syrup of its own, but you can serve it with yogurt or fresh or sour cream if you like. If you're in a hurry, you may cook the mixture, gently, until the fruit softens. The texture will be mushier, the fruits less distinctive, but the taste will still be great.

Yield makes 6 to 8 servings

Number Of Ingredients 5

2 pounds assorted dried fruits: apricots, pears, peaches, prunes, raisins, cherries, etc., in any combination
1/2 pound blanched almonds, halved or slivered, optional
2 tablespoons pine nuts
2 cups fresh orange juice, 1 cup grape juice plus 1 cup water, or all water
1 teaspoon ground cinnamon, 1 tablespoon rose water, 1 tablespoon orange-flower water, or 1 tablespoon anise liqueur, like raki, ouzo, or Pernod

Steps:

  • Mix all the ingredients together; add more water if necessary, enough to cover the fruit by an inch or two. Cover and put aside (if your house is very warm, refrigerate).
  • Stir every few hours, for 12 to 24 hours. Serve when the fruits are tender.

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