Recipe - Pistachio Rosewater Turkish Delight

One half cup Shelled natural pistachios
4 pack (1/4oz) unflavored gelatin
(about 3 tablespoons)
2 Three fourths cup Cold water
1 cup Cornstarch
3 cup Granulated sugar
5 teaspoon Rosewater
1 dr Red food coloring if desired
1/3 cup Confectioners' sugar plus
additional if necessary

This little sweetmeat is very popular throughout the Middle East. The
Turkish term for the confection, rahat lokum, literally means "throat's
ease."

Oil an 8inch square baking pan and line with plastic wrap. Oil plastic
wrap.

In a small saucepan of boiling water blanch pistachios 3 minutes and drain
in a sieve. Rinse pistachios under cold running water and pat dry. Rub
skins off pistachios.

In a small bowl sprinkle gelatin over One half cup cold water and let soften.

In another small bowl stir together 1/8 cup cold water and cornstarch.

In a 4quart heavy kettle stir together remaining 1 One half cups cold water,

granulated sugar, and rosewater and bring to a boil over moderate heat,
stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures
and boil over moderate heat, stirring constantly with a wooden spatula, 10
minutes (mixture will be very thick). Stir in pistachios and food coloring
and cook, stirring, 1 minute. Pour mixture into baking pan, smoothing top
with spatula, and cool. Chill confection, loosely covered, until set, about
4 hours.

Sift 1 tablespoon confectioners' sugar onto a work surface. Invert
confection onto sugar and peel off plastic wrap. Cut confection into
1/8inch cubes. Sift remaining confectioners' sugar over cubes and toss to
coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or
airtight containers because confections will weep) and chill. Turkish
delight may be made 2 weeks ahead and kept chilled, wrapped in parchment
paper.

Just before serving, recoat Turkish delight in additional confectioners'
sugar.

Makes about 36

Gourmet April 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998