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Candied Coconut with Pistachios    From: Tami S
Serves/Yields: Makes 10 servings
Cook Time: 8-10 minutes
Category: specials, passover
prepare method: simmering
Difficulty: Easy
Style: Syrian
Dish Type: dessert
Kitchen Type: parve
kosher: yes
This is the Aleppian Jews sweet choice for passover. Freshly grated coconut meat is best to use here, but requires a little work; break open a coconut with a hammer, drain out the liquid and pry out the meat with a dinner knife. Peel off the thin brown skin with a sharp knife. Great the meat. If you use store-bought coconut, be sure it is unsweetened.
900 grams fresh coconut meat, shredded, (2 to 3 coconuts), or store-bought unsweetened coarsely shredded coconut
2 cups sugar
1 tbsp freshly squeezed lemon juice
1 tsp orange blossom water
1 cup pistachios, shelled and peeled

In a medium saucepen, combine all ingredients but pistachios. Bring to boil over medium-high heat. Reduce heat to low and simmer for 8 to 10 minutes, stirring the mixture occasionally with a wooden spoon.

While the mixture is still hot, stir in the pistachios. Mix well and cool before serving.

* If using store-bought coconut, place in a mixing bowl and cover with cold water. Gently fluff the coconut with your hands and let stand for 1 hour to plump and moisten the flakes. Drain before using.

Source: Aromas of Aleppo by Poopa Dweck
Sent ByRate this Recipe
Tami S
20/04/08 19:18
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