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Old 10-19-2006, 10:40 AM   #11
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Convincing me of course! I just must not. although would be a good thing for DHs office....well, I'll make it when I get back to Milano then. Stop twisting my arm Ayrton!
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Old 10-19-2006, 10:51 AM   #12
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Convincing me of course! I just must not. although would be a good thing for DHs office....well, I'll make it when I get back to Milano then. Stop twisting my arm Ayrton!
Fine, if you insist. We'll just talk about pistachios ...
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Old 10-19-2006, 10:56 AM   #13
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Rofl ;););)
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Old 10-19-2006, 05:06 PM   #14
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This is Thursday evening and I just took it out of the oven and poured on the sauce. What is the keeping quality of this? Does it improve with age? I am considering taking it to an above average pot luck on Saturday. I will refrigerate it once it cools, that okay??
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Old 10-19-2006, 05:16 PM   #15
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BethZ - I've only ever kept it for a couple of days... it never lasts any longer in my house! Perhaps one of the Greek contingent will give their views!
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Old 10-19-2006, 05:18 PM   #16
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With all the sugar and the syrup, you probably don't even have to refrigerate it.

Ishbel, thanks, Cut and pasted.
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Old 10-19-2006, 05:43 PM   #17
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This is Thursday evening and I just took it out of the oven and poured on the sauce. What is the keeping quality of this? Does it improve with age? I am considering taking it to an above average pot luck on Saturday. I will refrigerate it once it cools, that okay??
BethZaring, it will keep nicely till Saturday for up to a week even, provided it's kept in a cool place. No need for refrigeration.
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Old 10-19-2006, 06:43 PM   #18
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thanks for the advice, appreciate it!

I added one drop of lemon oil to the sauce and one drop to the batter. Course this is the first time I have eaten this, but it is heavenly! I love cutting it into triangles, that means a lot of edges to sample!
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Old 10-21-2006, 03:03 AM   #19
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This is Thursday evening and I just took it out of the oven and poured on the sauce. What is the keeping quality of this? Does it improve with age? I am considering taking it to an above average pot luck on Saturday. I will refrigerate it once it cools, that okay??
Doesn't need refrigeration, in fact wouldn't be desirable -- the flavor is more pronounced at room temperature, and the crumb more tender.

In the home of THIS "Greek contingent" ravani never lasts a week by any stretch. Boufa's household is clearly less piggy than Ayrton's. Where's Pdswife?

I think it does improve with age. Certainly it's better 2nd day than when freshly syruped. Since you syrup in the pan and then keep it in the pan (or, if you don't, I don't know how you keep the syrup from leeking out all over the floor ...), the bottom-most portion becomes particularly dense and moist with syrup, while the upper-most becomes a bit lighter. Makes for a particularly delightful eating experience! (In fact, thanks to this thread, I'm about to run into the kitchen to see if I have the ingredients to whip this up today -- haven't made this in months, Greek summers not inspiring the lighting of ovens).
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Old 10-21-2006, 03:14 AM   #20
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A P.S. --

Just checked my recipe and remembered that while I've always omitted almonds, I do top with flaked coconut (once cooled, well after syruping) -- all just because that's how I was introduced to ravani so that's what seems "right".

In any event, it is a delicious topping that goes very well, so all of you who are making this, keep it in mind!
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