Ingredients
1 lb dried apricots
2 cup water (or more)
1/4 cup sugar
2 tbsp blanched almonds, halved
4 cardamom pods, cracked
3 slice ginger (thin)
1 3-inch cinnamon stick - halved
Directions
Soak apricots in 2 cups water in heavy medium saucepan
5 hours.
Add remaining ingredients to apricots and bring to boil. Reduce heat
and simmer until thick, adding more water if syrup becomes gummy,
about 15 minutes. Cool completely, cover and refrigerate. Remove
cardamom, ginger and cinnamon before serving.
* Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias
Servings: 4 servings
Classic Apricot Sweet (Mudur Chere) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Food historians have traced the existance of recipes back into the far past, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these early recipes were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to academics is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. During Roman times around 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of his times were skilled in the use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and parsley. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books which date from the 1300s : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in books on cooking, many of which are kept safe in private cookery archives. By the advent of the 20th century, cookery books are starting to become popular as a result of better eduction, people having more spare time and disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Classic Apricot Sweet (Mudur Chere) recipe.
