Helou Mishmosh -Candied Apricots with Pistachios

1/2 pound pistachios, shelled, blanched, and peeled

3 pounds dried apricots

1 cup coldshira(Fragrant Aleppian Dessert Syrup, recipe below)

1. Using a steamer basket suspended over a pot of boiling water, steam the apricots in batches for 4 to 5 minutes, tossing occasionally to ensure that they are evenly softened.

2. While the apricots are hot, process a few of them at a time in a food processor, pulsing several times, or until they are smooth. Repeat with the remaining apricots.

3. Combine the coldshiraand the apricot paste in a medium saucepan. Toss in the pistachios. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for about 15 minutes, or until the mixture forms a paste.

4. Line the bottom of a 15-1/2 x 10-1/2-inch rimmed baking sheet with parchment paper. Pour the mixture into the tray. To dry the apricot paste, leave the tray out, uncovered or lightly covered with foil, for 1 week.

5. Slide a sharp knife along the edges of the tray. Turn out the paste onto a flat cutting surface and cut diagonally to make diamond shapes about 1-1/4 inches wide. These sweets last for 3 to 4 weeks in a candy dish covered with aluminum foil (plastic wrap will make them soggy).

Yield: 3 pounds

Shira- Fragrant Aleppian Dessert Syrup

3 cups sugar

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon orange blossom water or rose water

1. Combine the sugar, lemon juice, orange blossom water, and 1 cup water in a medium saucepan over medium heat. Stir constantly with a wooden spoon until the mixture boils. Reduce the heat to low and simmer for 15 minutes, or until the syrup slides slowly down the back of a spoon.

2. Allow the syrup to cool. Use immediately or pour into a glass jar and refrigerate. It will keep for up to 2 months.

Note: Allhelourecipes use orange blossom water; rose water is used for other sweets.

Yield: 2 cups