Tfah A Moroccan Apple Dessert Recipes
TFAH - A MOROCCAN APPLE DESSERT
As a low-fat chef I am always looking for desserts which are interesting and flavorful without lots of butter. :) Here tart apples are candied in a syrup scented with cinnamon and orange blossom water, two flavors typical of North African cuisine. I have not tried this one but it looks scrumptious. (T'fah is the Arabic word for apple.)
Provided by justcallmetoni
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Begin by removing the yellow part of the lemon peel from the lemons and cutting it into small strips.
- Juice the lemons and reserve 1/2 cup for later use.
- Peel and core apples, cutting into 8 - 10 wedges depending on the size of your apples.
- Place sugar, water, and cinnamon in a large saucepan and bring to a low boil.
- Once the mixture boils, add the apples, lemon rind, lemon juice and orange blossom water to the pot. (I find orange blossom water to be quite potent and would start with the lower amount and add more to suit personal taste.)
- Cook until the mixture is dry and the apples and lemon rind are tender.
- Remove from heat and allow the dessert to cool.
- Serve at room temperature.
Nutrition Facts : Calories 370.4, Fat 0.6, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 99.7, Fiber 8.2, Sugar 85.8, Protein 1.2
MOROCCAN FRUITCAKE
The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.
- Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.
- Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
- Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.
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