Macerated Stone Fruit

By Mark Bittman

Macerated Stone Fruit
Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Total Time
12 hours
Rating
3(9)
Comments
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Featured in: A Dozen Ways to Serve Stone Fruit

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Ingredients

  • 2pound dried fruit stone fruit (apricots, plums or cherries, for example)
  • ½pound blanched almonds
  • 2tablespoons pine nuts
  • 2cups fresh orange juice
  • 2cups water
  • 1teaspoon ground cinnamon
  • 1tablespoon rosewater

    • Optional

    • 1tablespoon anise liquor or 2 or 3 star anise (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

265 calories; 17 grams fat; 1 gram saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 8 grams protein; 9 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix fruit, almonds, pine nuts, orange juice, water, cinnamon, rosewater and anise liquor or 2 or 3 star anise, if using.

  2. Step 2

    Cover and stir every few hours for 12 to 24 hours. Serve when fruit is tender.

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3 out of 5
9 user ratings
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