Recipe
Poached Moroccan Fruits
Morocco is one of my favorite places in the world. I love the vibrant colors of the kilims and pottery, the intricate architecture, the smell of baked earth, and, of course, the food. Moroccan cuisine is so rich and multilayered that it excites the palate.
For my book, The Storm Gourmet (Pineapple Press, 2005), I based this luscious dessert on the intense flavors prevalent in the Moroccan kitchen. Because the book is targeted to hurricane season and the inevitability of power loss, this (and every) recipe requires no heat source or refrigeration. It can be prepared quickly and easily with shelf-stable citrus and items you keep in your pantry! Enjoy.
--Daphne Nikolopoulos, editor of Palm Beach Illustrated
THE RECIPE
1 cup dates, pitted and julienned
1 orange, peeled, white pith removed, and sectioned
½ cup dried apricots, julienned
3 tbsp dried cherries
3 tbsp slivered almonds
1 tsp sugar
1 tsp cinnamon
½ cup orange-blossom water
2 tbsp fresh lemon juice
2 tbsp honey
Place dried fruits, orange sections and almonds in a small bowl. Sprinkle sugar and cinnamon over fruit mixture and toss well to coat. In a small cup or bowl, combine orange-blossom water, lemon juice, and honey with a wire whisk until thoroughly blended. Pour over the fruit and toss. Let marinate for 15–20 minutes before serving.
