Thank you for all your kind messages regarding my lack of blogging as of late. I haven’t given up on blogging; I am just working on a non-food related project which has made it difficult for me to devote time to my blog at the moment. Inshallah, I hope to be back in the Fall with new recipes / posts. Thank you so much for your readership and warm and encouraging messages.
In the meanwhile, I leave you with a taste of summer – an Afghan- / Persian-style fruit spread called moraba, which is more similar to a compote than the western-style thick, gooey jams. What I love about the moraba is that you can spoon some of the syrup into a glass, add ice and pour sparkling water over it to transform it into a sharbat. On a warm summer evening, it is just the ticket.
Enjoy this peach moraba spooned over yoghurt, or your favourite crusty bread. I love to smear some sar shir; a thick Persian breakfast cream similar to clotted cream, on bread and then drape slices of the syrupy moraba over it in the morning.
Have a lovely summer, everyone.
*1 kg peaches, peeled and cut into 1cm slivers, pit discarded (approximately 2lbs)
*½ tsp cardamom powder
*½ tsp cinnamon powder
*75g brown sugar (approximately 6 tbsp)
*1 cinnamon stick
*2 whole cardamom pods
*120 ml water (approximately ½ cup)
*Place peaches in a heavy-bottomed medium saucepan on medium heat
*Sprinkle with cardamom powder, cinnamon powder and brown sugar
*Add cinnamon stick, cardamom pods and water
*Stir very gently to combine, so as to ensure you don’t break the peaches
*Cook the compote for about 30 minutes, stirring every 10 minutes, or until the liquid is reduced to a thick syrup. The peaches should still retain their shape. You don’t want them falling apart and becoming mushy. NB If the syrup or compote begins to catch at the bottom of the pan, reduce the heat
*Allow compote to cool and spoon into jam jars
*Enjoy over yoghurt or spread over bread and clotted cream