Tuesday, May 22, 2007

Cherry-pistachio Turkish Delight

2 cups granulated sugar
1 ½ cups cold water
½ tsp cream of tartar
2 tbs kirsch
½ cup cornstarch
½ cups coarsely chopped, unsalted pistachios
icing sugar
In a medium pot, combine sugar, 1 cup of water, cream of tartar and kirsch. Place over medium-high heat and stir until mixture begins to boil.
In a medium bowl, thoroughly combine cornstarch and remaining cold water. Slowly stir into hot sugar mixture. Continue cooking, stirring constantly, over medium-low for 20-30 minutes until it reaches 248F (or “firm ball” stage) on a candy thermometer. If the mixture begins to caramelize before this, remove from heat and proceed with recipe.
Remove from heat and fold in pistachios.
Pour Turkish Delight mixture into a small, lightly-oiled (toaster oven-sized) jellyroll pan or pie plate and set aside at room temperature for several hours or overnight to cool and set up. Also try silicone ice cube trays as moulds.
When thoroughly cooled, release Turkish Delight onto a cutting board dusted with icing sugar. With a large, sharp knife, cut into cubes and roll each one in a dish with more icing sugar.
Notes: This recipe is softly sweet and gooey. Simpler recipes that use gelatine are available, but this is closer to the original. It’s easy to play with the flavours by using different liqueurs or juices. For a traditional taste, try rosewater in place of the kirsch. Any variety of nut or dried fruit may be used in place of the pistachios.

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