Dad's favorite and something we made around Christmas time. Kishmish is Persian or Hindi for raisin.
For those still using imperial measures 300 grams = 10.5 oz. The scales I recently bought have a lbs/kg button so now I can finally get it right!
- 300 grams each of dried apricots, pears, figs, raisins.
- 1/2 cup of honey
- 2 sticks of cinnamon
- Rind of one lemon
- 2 cups of brandy
- water to soak fruit.
I chose Ceylon Cinnamon Sticks; it seems a little milder and doesn't have any bitter after-taste. The brandy was a $10 cheapie (although a nice cognac will do). The Honey was good old fashioned Clover from Costco, and the dried fruit I ordered online from nuts.com - these people are super quick and everything comes in one big box and the packaging is very charming - oh, and I don't have have any shares in the company. The raisins were Jumbo Thompson Seedless and I would get these again. I like the Turkish figs but I might experiment with other types of apricots. I found the California Apricots to be sweet and delicious straight out of the bag but a little too soft for this recipe. The jury is still out on the Pears. Hard dried fruit is best.
- Weigh the fruit and put them in a bowl.
- Cover with water and leave to soak overnight.
- The next day, place everything in a pot
- Add the honey, cinnamon sticks, and lemon rind.
- Slowly simmer for a 20 minutes until the fruit is soft.
- Allow to cool, then mix in the brandy.
- Have a shot of brandy, and toast Dad!
Yes, you do need to sterilize the jars - maybe a special dishwasher cycle will do if you are making a small batch and plan on eating in a day or so.
You don't have to do this but it's a good idea to take out the cinnamon sticks as they tend to break down.
Once you have filled the jars with fruit, top them up with the syrup, seal and store in the fridge. Kishmish is best served chilled with whipped cream (not the canned variety), or with plain vanilla ice cream.
I plan on making kishmish every year - God willing, but as I live with two "alcohol intolerant" people I will make smaller batches, maybe a third. Enjoy!