Name: Raisin and Walnut Conserve (Mrozilla, or Confiture des Raisins et Noix)
Yield: Makes 8 to 9 cups (enough filling for two 8-inch tarts)
Ingredients: 3 cups water; 1 vanilla bean, halved lengthwise; 1 cinnamon stick; 5 whole cloves; 1 ½ pounds large black raisins, rinsed and separated; 2 cups sugar; 2 ½ cups walnuts

Preparation info

Makes
8 to 9 cups

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

This classic raisin and walnut conserve is often used as a filling for a dessert tart. This recipe was inspired by one in Saveurs de mon enfance.

Ingredients

2 cups sugar
3 cups water
1 cinnamon stick

Method

In a large saucepan, combine the sugar, water, cinnamon stick, cloves, and vanilla bean. (Some cooks add a bit of ground ginger or grated nutmeg.) Add the raisins and cook for 10 to 15 minutes over low heat. Add the nuts and simmer until slightly caramelized, about 10 minutes. Do not let this get too thick or it will set up like glue. Let cool, cover, and refrigerate for up to 1 month.