“In Edinburgh, the hoşaf, taking its name from the Persian, meaning 'delightful water', because that is exactly what it is, bubbles on. Fruit plumping up and bobbing in the pan: the apricots like wrinkly-skinned cheeks, the prunes like black onyx gemstones. I think about the simple magic of it. How by taking a handful of dried apricots and prunes, then adding sugar, water and heat--- and time, the most important ingredient of all--- it becomes glorious hoşaf.”
Quote by Caroline Eden
Work
Cold Kitchen: A Year of Culinary Travels
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