Recipe - Mishmishya
Categories: None, Mishmishya
1 pound (450 g) tenderized dried
apricots
3 One half pound (1.75 kg / 7 Three fourths cups)
granulated sugar, plus
extra for coating
2 ounce (50g / One half cup) blanched
pistachios
Keeps 46 weeks under refrigeration.
The apricot petit fours are a favourite Sephardi Chanukkah dish.
Put the apricots and sugar into the food processor and process until a
smooth paste is formed. Turn into a bowl, then form into 1 inch (2.5 cm)
balls and roll in the granulated sugar. Press a whole pistachio into the
top of each ball. Leave uncovered at room temperature for 2 days to allow
the surface to dry out. Serve in tiny papaer cases.
FROM: The New Complete International Jewish Cookbook by Evelyn Rose
Posted to JEWISHFOOD digest V96 #092
From: cbmcam cbmcam@cyberramp.net
Date: Mon, 02 Dec 1996 14:07:20 0600
Mishmishya recipe makes 1 Servings
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