KCB 12.23: Algerian Ramadan Dessert
Algerian Ramadan Dessert
This deliciously simple dessert light cream for topping made almost entirely from dried fruit grated nutmeg for garnish traditionally taken at dusk at the end of the Muslim fast during the period of Ramadan. All fruits orange should be soaked overnight.
• SOAKING TIME: Overnight
• PREPARATION TIME: 10 minutes
• COOKING TIME: 1 1/2 to 2 hours
• YIELD: Enough for 10 persons
• PREPARATION TIME: 10 minutes
• COOKING TIME: 1 1/2 to 2 hours
• YIELD: Enough for 10 persons
All measurements are for unsoaked fruit.
• 1 cup (250 ml) dried prunes
• 1 cup (250 ml) raisins
• 1 cup (250 ml) whole dried apricots
• 1/4 cup (60 ml) sultanas
• 1/4 cup (60 ml) candied orange peel
• 1/4 cup (60 ml) currants
• 4 dried figs, chopped
• 5 cups (1 1/4 litres) water
• 1 cup (250 ml) sugar 1 cup (250 ml) chopped mixed nuts pine nuts, walnuts, and almonds)
• light cream for topping
• grated nutmeg for garnish
• 1 cup (250 ml) raisins
• 1 cup (250 ml) whole dried apricots
• 1/4 cup (60 ml) sultanas
• 1/4 cup (60 ml) candied orange peel
• 1/4 cup (60 ml) currants
• 4 dried figs, chopped
• 5 cups (1 1/4 litres) water
• 1 cup (250 ml) sugar 1 cup (250 ml) chopped mixed nuts pine nuts, walnuts, and almonds)
• light cream for topping
• grated nutmeg for garnish
1. Place the prunes, raisins, the dried apricots, sultanas, candied peel, currants, and chopped figs in a large bowl. Add cold water until the level rises 2 1/2 cm (1-inch) above the fruit. Soak overnight.
2. Next day, drain the fruit. Place the 5 cups (1 1/4 litres) of water and sugar in a heavy saucepan, cover, and gently boil for 15-20 minutes. Add all the fruits which have been soaked and drained; simmer covered, for 1 1/2-2 hours over low heat. About halfway through the cooking, add the nuts and mix well.
3. Remove the mixture from the heat and allow to cool. Transfer into a bowl and refrigerate until cold. Serve in individual decorative glass dessert bowls with a topping of light cream and a garnish of grated nutmeg.
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