Macerated Fruit

• 2 pounds assorted dried fruit (apricots, figs, peaches, pears, prunes, raisins, apples or others)
• 1/2 cup pine nuts, slivered blanched almonds, unsalted pistachios or a mixture
• 1 tablespoon rose water (optional)
• 1 tablespoon orange-flower water (optional)
• Sugar (optional)
• Sour cream or creme fraiche

1. Combine everything but the sour cream in a bowl, and add water to cover.
2. Stir, and let sit at room temperature for at least 6 hours.
3. The fruit is ready when it is soft and the liquid is syrupy.
4. To serve, put some fruit into a bowl, spoon a little of the syrup over it, and garnish with sour cream.

peaches, pine nuts, water, orangeflower water, sugar, sour cream

Taken from cooking.nytimes.com/recipes/273 (may not work)