SWEET & GOLDEN FINISHES
Golden Raisin & Pistachio Soufra with Amaretto Custard
Serves 8 to 10 2 cups (500 ml)
granulated sugar, divided
1. Grease a 9 × 11-in (23 × 28 cm) baking dish. Set aside. 2. In a small saucepan over medium heat, warm 1 cup (250 ml) sugar, honey, ⅛ tsp (a pinch) salt and water until melted. 3. Add cloves, cinnamon stick and orange peel and bring to a boil. Reduce heat to low and simmer for about 10 minutes, making sure syrup does not boil over. Remove from heat. Mix in amaretto and allow to cool completely. Spoon out and discard spices. Can be made up to 1 day in advance and stored in a clean jar in refrigerator. 4. In a large bowl, toss raisins, pistachios, brown sugar, ¼ tsp (1 ml) salt, ground cinnamon and cardamom. Evenly scatter about 80 percent of mixture on bottom of greased baking dish. Reserve remaining for later. 5. Preheat oven to 375 F (190 C) and place oven rack at centre position. 6. In a large bowl, whisk milk, remaining 1 cup (250 ml) sugar, eggs, vanilla and remaining ⅛ tsp (a pinch) salt. Set aside. 7. Place 2 phyllo sheets, 1 over the other, on a clean, dry surface. Starting from top, loosely pleat both sheets together towards you, like an accordion. Arrange pleated phyllo diagonally over pistachio-raisin mixture in prepared baking dish, pleats facing up. Continue with remaining pastry, placing pleated pastry beside each other. Do not pack them tightly. 8. Bake for 10 minutes. Remove from oven, evenly pour melted butter over pastry and return to oven for another 10 minutes. 9. Remove from oven and pour milk-egg mixture all over pastry. Scatter about half of remaining pistachio-raisin mixture between pastry folds. Return to oven and bake for another 30 minutes, until golden brown. 10. Remove from oven and immediately pour prepared amaretto syrup (chilled or at room temperature) evenly over hot soufra. Allow to cool to room temperature. 11. Garnish as desired with remaining pistachio-raisin mixture and rose petals, and serve.
honey
¼ cup (60 ml) ½ tsp (2.5 ml) ½ cup (125 ml)
salt, divided
water
whole cloves
2
cinnamon stick
1 × 3-in (7.5 cm) peel of 1 large ¼ cup (60 ml) 1 cup (250 ml) 1 cup (250 ml)
orange, pith trimmed off
Disaronno Originale Amaretto
golden raisins
shelled pistachios, roughly chopped
brown sugar
1 tbsp (15 ml)
ground cinnamon ground cardamom
1 tsp (5 ml)
⅛ tsp (a pinch) 2 cups (500 ml)
whole milk
eggs
4
vanilla extract
1 tbsp (15 ml)
frozen phyllo pastry, thawed
1 lb (450 g)
melted butter
1 cup (250 ml)
dried rose petals, for garnish
ingredient in and pairs with recipe
Disaronno Originale Amaretto Liqueur $32.49 Italy 2253 If an almond croissant turned into a liquid, Amaretto would immediately come to mind! It’s a dessert in a glass, even better when paired with soufra.
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bcliquorstores.com
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