Well hello! Its been quite awhile since my last post and I have missed you…but travelling I was!

The couple of months or so I have spent in North America, starting in one of my favourite cities – New York, followed by a couple of weeks travelling through the rocky mountains in Canada…and what an amazing, awe-inspiring trip!

5 days briefly at home succeeded by a trip to Australia, visiting friends and family during summer (although winter in Australia). At home in the middle east, the temp is around 45-50 degrees celsius…so it was a pleasure to escape the desert heat for awhile to return to rain, cold fresh days, warm fires, nourishing soul/comfort food and the love of friends and family.

Apricots are in abundance here at the moment. These beautiful jewels are high in vitamins A & C, potassium, calcium and iron and really intensified in flavour when cooked.

This dish is one of soft, sweet nourishment, with a middle eastern flavour.

Perfect for breakfast or dessert.

YOU WILL NEED:

serves 2 – 4

400g apricots (halved and pitted)
1/4 cup honey
1 cup water
6 cardamom pods
a drop of vanilla extract
few drops rose water

Combine all of the ingredients, except the apricots in a pan.

Heat gently until the honey dissolves, then add the apricots and turn down to a simmer.

Cook until soft. Be careful not to overcook…you don’t want the apricots going to mush.

Take off the heat and allow the apricots to cool. Splash with a couple of drops of rose water.

Spoon in glass bowls to serve with a dollop of goats yoghurt and scatter with slivered almonds.

*alternatively scatter with pistachio’s, pine nuts & raisins.