One more of my great-grandmother's Lebanese recipes...
2 cups apricot nectar, sweetened to taste
2 tablespoons cornstarch
1/4 cup plain soy milk
1 tablespoon raisins, minced finely
1 tablespoon finely chopped (crushed) walnuts, almonds, or pistachios
1/2 teaspoon vanilla
Dissolve cornstarch in milk. Boil apricot nectar, and while it is boiling, stir in the cornstarch and milk mixture. Stir constantly until it becomes quite smooth.
Simmer 10 minutes, add raisins, nuts, and vanilla. Let cool slightly, and pour into 4 individual dessert cups. Chill.
Just before the pudding is firm, you can decorate the top of each dish with 5 pine nuts arranged in a crescent or star shape.
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Kamar el Din (Apricot Pudding)
