Poached dried apricots and cherries with cardamom

4-6
Servings
65m
Prep Time
10m
Cook Time
1h 15m
Ready In

Recipe: #39463

September 03, 2022



"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 recipe yields 4-6 servings
OK

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 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 & Variations


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