Wednesday, April 9, 2008

Pistachio Rosewater Turkish Delight

Pistachio Rosewater Turkish Delight
From: Dottygumdrop

Servings: Makes about 36 pieces.

1/2 cup shelled natural pistachios
four 1/4-ounce envelopes unflavored gelatin (about 3 tablespoons or 30 grams)
2 3/4 cups cold water
1 cup cornstarch
3 cups granulated sugar
2 teaspoons lemon juice
5 teaspoons rosewater
about 5 drops red food coloring if desired
1/8 cup cornstarch (additional)
1/2 cup confectioners' sugar plus additional if necessary

Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.

In a small saucepan of boiling water blanch pistachios 3 minutes and drain in a sieve. Rinse pistachios under cold running water and pat dry. Rub skins off pistachios and roughly chop.

In a small bowl sprinkle gelatin over ½ cup cold water and let soften (it will form a solid jelly mass – don't worry!). In another small bowl stir together 3/4 cup cold water and cornstarch.

In a 4-quart heavy kettle stir together remaining 1½ cups cold water, granulated sugar and lemon juice and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin blob and cornstarch mixture and boil over moderate heat, stirring constantly with a wooden spatula for 10 minutes (mixture will become very thick – like Clag-paste). Stir in pistachios, rosewater and food coloring and cook, stirring, for another 1 minute. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set (about 4 hours).

Mix the additional cornstarch and confectioners' sugar together and sift about half of the mix onto a work surface. Invert confection onto sugar and peel off plastic wrap. Using an oiled knife, cut confection into ½-inch cubes. Sift remaining mix over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep – boohoo!) and chill.

Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper (for best results, do not cube and dust until just before serving).

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