Apple Haystacks with Rose Water

Here's an easy raw dessert. Since this dessert requires very little preparation, it can be made shortly before serving to avoid apples turning brown.

Ingredients:

1 cup whole raw almonds
3/4 cup water
1/4 cup maple syrup
20 pitted dates
5 large, sweet, crisp apples
2 kiwis, peeled and sliced
1/2 lb. red flame grapes
5 tbs rose water (see below for recipe)

Rose Water:
2-3 quarts fresh roses or rose petals
Water
Ice cubes or crushed ice

Directions:

To make haystacks:
Put almonds into a food processor or coffee grinder and grind to a fine meal. Add water, maple syrup, rose water, and dates to ground almonds in processor, and process until dates are broken down finely. Transfer mixture to a large mixing bowl and rinse processor work bowl. Wash apples and core. Leave peel in tact for its excellent fiber. Coarsely shred apples in the food processor or with a hand grater, and add to date mixture, stirring to combine thoroughly. Spoon out in 6 mounds onto a large serving platter.

Top each apple haystack with a slice of kiwi and a grape half. Decorate around platter with grapes and additional kiwi slices. Distribute into dessert bowls at the table using a spatula or pie server. Serves 6.


To make ROSE WATER:

1. In the center of a large pot (the speckled blue canning pots are ideal) with an inverted lid (a rounded lid), place a fireplace brick. On top of the brick place the bowl. Put the roses in the pot; add enough flowers to reach the top of the brick. Pour in just enough water to cover the roses. The water should be just above the top of the brick.

2. Place the lid upside down on the pot. Turn on the stove and bring the water to a rolling boil, then lower heat to a slow steady simmer. As soon as the water begins to boil, toss two or three trays of ice cubes (or a bag of ice) on top of the lid.

3. You've now created a home still! As the water boils the steam rises, hits the top of the cold lid, and condenses. As it condenses it flows to the center of the lid and drops into the bowl. Every twenty minutes, quickly lift the lid and take out a tablespoon or two of the rose water. It's time to stop when you have between a pint and a quart of water that smells and tastes strongly like roses.

See other recipes submitted by Chet Day