Koshaf -- Dried Marinated Fruits

½ cup pistachio meats

½ cup whole shelled walnuts

½ cup pine nuts

1 cup water

½ cup sugar

2 tablespoons rosewater

2 tablespoons orange blossom water

½ cup regular raisins

½ cup golden raisins

1 cup dried apricots

1 cup dried figs

1 cup prunes

½ cup blanched whole almonds (without skins)

Place the pistachios, walnuts and pine nuts in separate small bowls and cover with cold water. Soak for at least 3 hours or overnight. Remove the pistachios and walnuts from the water and peel away any fine skins. Return them to the water and set aside.

In a small saucepan over high heat, combine the water and sugar. Bring to a boil, stirring, and cook for 2 minutes. Remove the pan from the heat and stir in the rose and orange blossom waters. Set aside.

Rinse the raisins, apricots, figs and prunes under cold water and place in a large serving bowl.

Drain the pistachios, walnuts and pine nuts and add them, along with the almonds, to the fruit mixture. Pour the water-sugar mixture over the fruit and mix well. Refrigerate for at least 3 hours or overnight. Serve in dessert bowls.

Serves six to eight.

"The Arab Table" by May S. Bsisu