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.