Macerated Stone Fruit
- 2 pound dried fruit stone fruit (apricots, plums or cherries, for example)
- 1/2 pound blanched almonds
- 2 tablespoons pine nuts
- 2 cups fresh orange juice
- 2 cups water
- 1 teaspoon ground cinnamon
- 1 tablespoon rosewater
- 1 tablespoon anise liquor or 2 or 3 star anise (optional)
- Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.
- Cover and stir every few hours for 12 to 24 hours.
- Serve when fruit is tender.
cherries, almonds, nuts, orange juice, water, ground cinnamon, rosewater, anise liquor
Taken from cooking.nytimes.com/recipes/12557 (may not work)