Moonlit Turkish Delights: A Cinematic Fusion of Honey and Spice

Allergens

Nuts (Pistachios)

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/8 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 1/2 cups water
• 1 1/2 tbsp rosewater
• 1 1/2 tbsp cornstarch
• 1/4 cup finely chopped pistachios
• 2 maraschino cherries, halved

Instructions

1. In a medium saucepan, combine sugar and water. Stir gently over medium heat until the sugar has completely dissolved.
2. Once the sugar is fully dissolved, raise the heat to high and bring the mixture to a boil without stirring. Insert a candy thermometer and cook until the syrup reaches 300°F (hard crack stage).
3. While the syrup is cooking, in a small bowl, combine cornstarch with 2 tablespoons of water, stirring until smooth. Set aside.
4. In another small bowl, mix the cinnamon, cardamom, and nutmeg together. Set aside.
5. Once the sugar syrup reaches 300°F, carefully remove from heat. Gently stir in honey, lemon juice, and spice mixture until fully combined. Let it cool for a minute.
6. Slowly pour the cornstarch slurry into the syrup while stirring continuously to avoid clumping.
7. Return the saucepan to medium low heat and cook until the mixture thickens, about 3 4 minutes. Remove from heat and stir in rosewater.
8. Lightly oil a 9x13 inch baking dish or a mold of your choice. Pour the mixture into the prepared dish and let it cool for a few minutes before refrigerating.
9. Once set, cut the Turkish Delights into squares or desired shapes. Garnish with pistachios and maraschino cherries. Serve chilled.

Chef’s Insight

Don't be afraid to experiment with different spices and fruit combinations to create your own unique twist on this classic dessert.

Notes

If the mixture becomes too thick, add a small amount of water and continue stirring until desired consistency is reached.