Poached dried apricots and cherries with cardamom
"Recipe source: Seasonal Fruit Desserts cookbook Great served with yogurt, whipped cream or ice cream. Will keep in the fridge for several weeks. Makes 2 cups"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (101.3 g)
- Calories 204.5
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 6.2 mg
- Total Carbohydrate - 53.4 g
- Dietary Fiber - 2.9 g
- Sugars - 49.6 g
- Protein - 1.5 g
- Calcium - 25.8 mg
- Iron - 1.4 mg
- Vitamin C - 3.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a skillet over medium heat toast the cardamom seeds for about 2 minutes or until fragrant. Remove from heat. If the apricots are sulphured drop them into a pot of boiling water and boil for a few minutes, dean and rinse.
Step 2
In a pot add 1 1/3 cups water along with the sugar, honey, cardamom sees and the vanilla bean and bring to a boil over medium high heat; stir to dissolve the sugar. Stir in the apricots and reduce heat to a simmer and cook for 5 minutes. Turn off heat, over pan, and let stand for 1 hour.
Step 3
Remove the fruit to a serving dish with a slotted spoon. Add cherries to the syrup and bring to a boil cooking until reduced to 3/4 cup (this will take 5-10 minutes). By this time the cherries will be soft and syrup thickened. Stir in wine and pour the syrup (including cherries) over the apricots. Cover and refrigerated until chilled. ***will keep for several weeks in the refrigerator.
Tips
No special items needed.
1 Reviews
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