Raspado de Orejones

Name: Raspado de Orejones
Yield: serves 6 to 8
Ingredients: 2 cups water; 1 1/2 cups sugar; 1 vanilla bean, split lengthwise, or 3/4 teaspoon pure vanilla extract; 1 cup unsulfured dried apricots; Juice of 1 small lime; Shaved ice; 1/2 cup toasted pistachios, coarsely chopped

December 9, 2011

This recipe is inspired by a traditional Arab sweet that I adore, made from dried apricots and pistachios. Many of the sweets in Mexico have Arab influences due to the fact that Arabs occupied Spain for more than seven centuries. The Spanish in turn colonized Mexico, bringing some of those Arabic influences with them.

Recipe notes

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