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Loading...This traditional Albanian starter showcases the country's beloved rakia, a fruit brandy used here to perfume a warm honey syrup. Seasonal fruit is gently poached in the fragrant syrup and finished with toasted walnuts and a dollop of thick yogurt for a light, fragrant opening to any meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 11 gFat
- 2 gSaturated Fat
- 30 gCarbs
- 5 gFiber
- 23 gSugar
- 4 gProtein
- 15 mgSodium
- 225 mgPotassium
- 55 mgCalcium
- 1 mgIron
- 9 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the rakia syrup
- 1/2 cup Albanian rakia
- 1/3 cup raw honey
- 1/2 cup water
- 1 cinnamon stick
- 2 whole cloves
- 1 strip lemon peel
- 1 star anise pod
For the fruit and garnish
- 4 ripe pears or fresh figs, peeled and cored (or quartered if figs)
- 1 tablespoon fresh lemon juice
- 1/2 cup walnuts, toasted and roughly chopped
- 1/4 teaspoon ground cinnamon
- 1/4 cup thick Albanian yogurt or heavy cream
- Fresh mint leaves, for garnish
Directions
- Combine the rakia, honey, water, cinnamon stick, cloves, lemon peel, and star anise in a small saucepan over medium-low heat. Stir gently until the honey fully dissolves and the mixture just begins to simmer.
- Add the prepared fruit to the syrup and poach gently for 8 to 12 minutes, turning occasionally, until the fruit is just tender and translucent. Baste the fruit with the syrup as it cooks.
- Carefully remove the fruit with a slotted spoon and arrange on four small plates or shallow bowls; set aside to cool slightly.
- Increase the heat to medium and reduce the remaining syrup for 3 to 5 minutes until it thickens enough to lightly coat the back of a spoon. Remove and discard the cinnamon stick, cloves, star anise, and lemon peel.
- Stir the lemon juice into the reduced syrup, then spoon the syrup generously over the fruit on each plate.
- Combine the toasted walnuts with the ground cinnamon and scatter evenly over each serving.
- Finish each plate with a small spoonful of yogurt or cream and a fresh mint leaf. Serve warm or at room temperature.
Cook’s Notes
- Choose fruit that is ripe but still firm so it holds its shape during poaching.
- If rakia is unavailable, a dry plum or grape brandy works well in its place.
- Toasted almonds can be substituted for walnuts for a slightly sweeter, more delicate flavor.
- Make the rakia syrup up to three days ahead and store it in a sealed jar in the refrigerator.
- Serve alongside a small glass of chilled rakia for a traditionally Albanian welcome.
