Subj : Raspado de Orejones
To   : All
From : Ben Collver
Date : Sat Feb 10 2024 12:21:25

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspado De Orejones (Dried Apricot Shaved Ice)
 Categories: Desserts, Mexican
      Yield: 6 Servings

      2 c  Water
  1 1/2 c  Sugar
      1    Vanilla bean; split
           -lengthwise -OR-
    3/4 ts Pure vanilla extract
      1 c  Unsulfured dried apricots
      1 sm Lime; juice of
           Shaved ice
    1/2 c  Toasted pistachios; coarsely
           -chopped

  Combine the water and sugar in a saucepan and cook over medium-high
  heat, stirring, until the mixture comes to a boil and the sugar has
  dissolved. If using a vanilla bean, scrape the seeds into the syrup,
  then add the pod. Bring to a boil over medium heat. Boil for 5
  minutes, then let cool completely. If using vanilla extract, stir it
  in at this point.

  Meanwhile, put the apricots in a small saucepan and cover with water.
  Bring to a boil over medium heat. Let cool for 10 minutes, then drain
  the apricots.

  Discard the vanilla bean pod. Put the syrup, half of the apricots,
  and the lime juice in a blender and blend until smooth. Refrigerate
  until completely chilled. Coarsely chop the rest of the apricots.

  For each serving, mound about 1 cup of shaved ice in a serving dish.
  Drizzle 6 to 8 tb of the apricot syrup over the ice, and scatter 1 tb
  chopped apricots and 1 tb pistachios over the top. Serve immediately.

  Recipe by Fany Gerson

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