Have you ever wondered how these ancient commodities like dried apricots and prunes find themselves sitting there at the back of your cupboard, feeling unappreciated? Their history traces back to more than 3000 years ago, growing in Armenia and China. They traveled and were traded through south Asia, Persia, the Mediterranean, and north Africa...the silk road and they still are with us today...in a health mixed nut or fruit cake. OK...so I am not really happy about where they are associated with at the moment. Talking about being cooked twice, once in the sun to grow and the second in the sun to dry, these fruits deserve some applause!
I must admit that I often forget about them until mid winter arises. Fresh fruits off of South American boats are easy to find in winter, but they cannot be compared with the taste of dried apricots and prunes once they become a component that transforms a dish. This is the moment of the season when the intensity of dried fruits can shine, leveling the playing field with spices and endure the heat that beats down the stew meat.
I must admit that I often forget about them until mid winter arises. Fresh fruits off of South American boats are easy to find in winter, but they cannot be compared with the taste of dried apricots and prunes once they become a component that transforms a dish. This is the moment of the season when the intensity of dried fruits can shine, leveling the playing field with spices and endure the heat that beats down the stew meat.
Here is how I like to honor the fruits: Lamb stew
Soak 12 prunes, 12 apricots in 1 cup of white wine
Cut 1 1/2 lb of lamb shoulder into 1 1/2 inch cubes
Season with salt and 2 tbspn of ground coriander
Sate 1 chopped onion, 2 chopped garlic cloves, 3 cinnamon sticks, 3 orange peels in 3 tbsp of olive oil until softened and fragrant, in a stew pot
Add the lamp and sear on both sides
Add water until it barely covers the meat
Close the lid and cook on medium high heat for 1 hour
This is when your house will be infused with the sweet cinnamon and pungent coriander perfume. Talk about fusion along the silk road. Lamb will lose its gaminess and gain its civilization through the process.
Add the soaked fruits and its soaking liquid
Add 2 cups of baby carrots and 1/4 cup of honey
Cook for another 45 min.
Serve with couscous
For me, this recipe is the vessel that transports me back through time...or at least it makes me feel like wrapping myself in a silk Sari and drinking mint tea while having this caldron of fruits and spices. Plus most prunes are California native and apricots are Turkish grown. I like to get some of those Mediterranean antioxidants in me.
Cheers!
Teera
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