Lebanese Apricot Cream

• 1 pound dried apricots
• 4 cups water (approximately)
• 3/4 cups sugar (approximately)
• 2 tablespoons cornstarch dissolved in 1/4-cup cold water
• Juice of 1/2 lemon
• 1 cup heavy cream
• 2 teaspoons orange flower water
• 2 teaspoons grated orange zest
• 2 tablespoons chopped toasted unsalted pistachio nuts

1. Place the apricots in a bowl, and add the water.
2. Allow to soak overnight.
3. The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots.
4. Bring to a boil and simmer about 30 minutes, until the apricots are very soft.
5. Transfer apricots and liquid to a food processor or food mill; puree.
6. Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice.
7. Simmer a few minutes.
8. Adjust the sweetening to taste.
9. Transfer to a bowl or to 6 individual dishes.
10. Cover and refrigerate.
11. Whip the cream until softly peaked.
12. Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest.
13. Whip the cream until medium stiff.
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. Top each serving with a sprinkling of pistachios.

apricots, water, sugar, cornstarch, lemon, heavy cream, orange flower, orange zest, nuts

Taken from cooking.nytimes.com/recipes/12071 (may not work)