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PERSIAN CANDY

  • Cooks . com
  • Apr 14, 2016
  • 1 min read

PERSIAN CANDY 3/4 c. dried figs (stems removed) 3/4 c. pitted prunes 3/4 c. dried dates 3/4 c. seedless raisins 1 c. walnuts (toasted)

Process in food chopper 2 times until well mixed. Add: 2 tbsp. candied orange peel or grated rind of 1/2 lg. orange 2 tbsp. lemon juice 1/2 c. powdered sugar

Spin in food processor-chopper until blended. do not puree. Form paste into a long roll about 1 inch thick. Chill. Cut it with a sharp knife. Dust the slices with powdered sugar. Top them with chopped nuts and let stand 2 to 3 hours until firm. Store with wax paper or foil between layers in airtight container.

NOTE: Sherry or brandy may be substituted for lemon juice.

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