Fruit and Nut Dessert (Asure) |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 20 minutes plus overnight soaking time | 5 hours | The cooking time for Fruit and Nut Dessert is five hours. To speed things up, you could use a pressure cooker. After soaking the wheat, beans, and raisins overnight, place all the ingredients together in the cooker and cook for 30 minutes. | |||||||||
| INGREDIENTS: | ||
| 7 oz natural wheat germ | 1 Tbsp kidney or navy beans | 1 Tbsp garbanzo beans |
| 1 Tbsp raisins | 1 cup sugar | 1-1/2 oz shelled, skinned, and chopped hazelnuts |
| 3-1/2 oz shelled, skinned, and chopped walnuts | 4 dried figs, chopped fine | a few drops of rose oil, to sprinkle |
| seeds of 1 pomergrante, to decorate | ||
| 1 | Soak the wheat, beans, garbanzo beans, and raisins overnight. |
| 2 | The next day, in a large saucepan, cook the wheat in about 5 pints water. Skim off the foam with a large spoon while boiling. Cover and cook over medium heat for 4 hours, until soft. |
| 3 | Cook the navy and garbanzo beans in water separately until soft, according to the package instructions. |
| 4 | When the water of the wheat thickens, add the sugar and drained garbanzo and navy beans. Cook for 1 hour more. Remove from the heat and stir in the hazelnuts, walnuts, raisins, and figs. |
| 5 | Place in individual dishes and, when cooled, sprinkle with a little rose oil and decorate with pomegranate seeds. |