Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 30 mins + chill­ing Makes 2 logs 2 cups pit­ted prunes, coarsely chopped 1 cup su­gar ¼ cup honey finely grated zest of 1 or­ange ½ cup fresh or­ange juice 2 cups wal­nut pieces, pis­ta­chios or toasted, skinned hazel­nuts ¾ cup des­ic­cated or thread co­conut Place prunes, su­gar, honey and or­ange zest and juice in a pot and bring to a boil. Cook, stir­ring, over a medium heat un­til the prunes are soft and the mix­ture comes to­gether into a paste ( about 10 min­utes). To check whether it’s ready, place a small spoon­ful in a bowl of iced wa­ter or in the fridge for a cou­ple of min­utes — it is ready when it’s firm enough to be moulded, like tof­fee to soft- ball stage. Re­move from the heat and stir in the wal­nuts. Di­vide the co­conut be­tween two pieces of bak­ing pa­per. When the mix­ture is cool enough to han­dle, di­vide it in half and form two evenly shaped logs, each about 30cm long. Roll in the co­conut to coat, then roll up in the bak­ing pa­per and re­frig­er­ate un­til set. Slice thinly to serve. Pastila keeps for a cou­ple of months in a sealed con­tainer in the fridge or can be frozen.

Annabel says: This rich Mid­dle- East­ern sweet­meat makes a great af­ter- din­ner treat, and is a lovely gift to take to a din­ner party. It’s great with any combo of nuts – tr y a mix­ture of pis­ta­chios and hazel­nuts for a change.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.