Pistachio–sour cherry nougat

Pistachio–sour cherry nougat

By
From
New Middle Eastern Food
Makes
750 g
Photographer
Mark Roper

This is gaz, the famous nougat from Isfahan in Iran. It can be tricky to make at home, but the result is so pretty and delicious that we felt it was worth including. We recommend you read the method through carefully first to be sure of the timing. It’s important to have all ingredients and implements ready at the start, and imperative that you warm the fruit and nuts before adding them to the nougat mixture. Be organised and you’ll be rewarded!

Ingredients

Quantity Ingredient
140g unsalted pistachio kernels, roughly chopped
250g dried sour cherries, roughly chopped
50g egg whites, at room temperature
380g caster sugar
120g liquid glucose
100ml water
230g honey

Method

  1. Preheat the oven to 110ºC. Scatter the pistachios and dried cherries onto a baking tray and warm them in the oven while you make the nougat. It’s important that the nuts and dried fruit are warm when added to the nougat mixture, or it will seize up and be unworkable.
  2. Prepare all the ingredients: put the egg whites into the bowl of an electric mixer fitted with a whisk; put the sugar, liquid glucose and water into a saucepan; put the honey into another small saucepan. Line a 30 cm x 15 cm baking tray with edible rice paper or baking paper.
  3. Begin cooking the honey over a medium heat and measure the temperature with a candy thermometer. When the temperature reaches 108ºC, begin whisking the egg whites on medium– high speed. Continue cooking the honey until it reaches 120ºC, by which time the egg whites should have reached the stiff-peak stage. Turn off the mixer and take the honey off the heat.
  4. Now begin gently heating the sugar, glucose and water until the sugar has dissolved, then increase the heat and bring to a boil.
  5. Meanwhile, turn the electric mixer back on to a low speed and mix the hot honey into the egg whites. When incorporated, increase the speed to high.
  6. Continue whisking until the boiling sugar syrup reaches 155ºC. Slow the speed of the mixer down again and pour in the boiling sugar syrup slowly and carefully until incorporated. Increase the speed of the mixer again and whisk for 3 minutes.
  7. Turn off the mixer and, working quickly, take the warm fruit and nuts out of the oven and tip them into the nougat. Fold in with a wooden spoon as quickly as you can, then scrape into the prepared baking tray. Smooth out the nougat with a large, strong spatula to a rough rectangle, about 3 cm deep — don’t try to make it fit the shape of the tray. The nougat will be very stiff to work with, but try to make the surface as even as possible; use a rolling pin if you like. Cover with a second sheet of rice paper or baking paper. Rest the nougat overnight, then cut into portions using a wet knife and store in an airtight container.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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