Start to finish: 6 1/2 hours (30 minutes active). From May S. Bsisu, author of “The Arab Table,” makes 6-8 servings.
Ingredients
1/2 cup pistachio meats
1/2 cup whole shelled walnuts
1/2 cup pine nuts
1 cup water
1/2 cup sugar
2 tablespoons rosewater
2 tablespoons orange blossom water
1/2 cup regular raisins
1/2 cup golden raisins
1 cup dried apricots
1 cup dried figs
1 cup prunes
1/2 cup blanched whole almonds (without skins)
Directions
Place pistachios, walnuts and pine nuts in separate small bowls and cover with cold water. Soak for at least 3 hours, or overnight. Remove pistachios and walnuts from water and peel away any fine skins. Return them to the water and set aside.
In a small saucepan over high heat, combine water and sugar.
Bring to a boil, stirring, and cook for 2 minutes. Remove pan from heat and stir in rose and orange blossom waters. Set aside.
Rinse raisins, apricots, figs and prunes under cold water and place in a large serving bowl.
Drain pistachios, walnuts and pine nuts and add them, along with almonds, to fruit mixture. Pour water-sugar mixture over the fruit and mix well. Refrigerate for at least 3 hours or overnight. Serve in dessert bowls.
