Apricots stuffed with almonds

This 13th-century Egyptian recipe takes a bit of time to make, but it is well worth it. The apricots are macerated in a mixture of rose water syrup, saffron and musk. Other ingredients include wine vinegar, and the atraf al-tib spice mix. The almonds are blanched and coloured with saffron before stuffing them inside the apricots.[Kanz al-fawā’id, 1993, p. 163, No. 437]

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