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Title: Raspado De Orejones (Dried Apricot Shaved Ice)
Categories: Desserts, Mexican
Yield: 6 Servings

2 c Water
1 1/2 c Sugar
1 Vanilla bean; split
-lengthwise -OR-
3/4 ts Pure vanilla extract
1 c Unsulfured dried apricots
1 sm Lime; juice of
Shaved ice
1/2 c Toasted pistachios; coarsely
-chopped

Combine the water and sugar in a saucepan and cook over medium-high
heat, stirring, until the mixture comes to a boil and the sugar has
dissolved. If using a vanilla bean, scrape the seeds into the syrup,
then add the pod. Bring to a boil over medium heat. Boil for 5
minutes, then let cool completely. If using vanilla extract, stir it
in at this point.

Meanwhile, put the apricots in a small saucepan and cover with water.
Bring to a boil over medium heat. Let cool for 10 minutes, then drain
the apricots.

Discard the vanilla bean pod. Put the syrup, half of the apricots,
and the lime juice in a blender and blend until smooth. Refrigerate
until completely chilled. Coarsely chop the rest of the apricots.

For each serving, mound about 1 cup of shaved ice in a serving dish.
Drizzle 6 to 8 tb of the apricot syrup over the ice, and scatter 1 tb
chopped apricots and 1 tb pistachios over the top. Serve immediately.

Recipe by Fany Gerson

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