Lokum (Turkish fruit)

Orange well-clean. Peel off grating and crush orange. Chop the pistachio nuts finely. Bring to 1/2 a liter of water with orange juice and zest in a pan. Add sugar and stirring while stirring. Gelatine soak in cold water for about 5 minutes. From cornflour, store 1 tbsp, stir the remaining maizena with 3 tbsp water and lemon juice until smooth. Add to syrup while stirring. Cook on high heat for about 5 minutes, until syrup is thickened and syrupy. Take a pan of fire. Dilute gelatine well and roast in hot syrup while stirring. Stir in pistachio nuts. Mold thinly grease with oil. Add syrup and allow the syrup to cool in a refrigerator in approx. 8 hours and leave to set.

Withdrawed cornstarch with powdered sugar. Shelf with half of the mixture and pour Turkish fruit on it. Cut into 21 pieces with wet, sharp knife. Sprinkle the remainder of powdered sugar mixture over it. Turn cubes through it so that all sides are covered. Keep Turkish fruit in closed drum with pieces of baking paper in between (approx. 2 weeks). Serve with a cup of tea or (Turkish) coffee.