Poached Turkish Apricots

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"A lovely and elegant dessert."

Original recipe yields 6 servings


  • Serving Size: 1 (319.1 g)
  • Calories 719.4
  • Total Fat - 18.8 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 26.4 mg
  • Sodium - 43.7 mg
  • Total Carbohydrate - 124.9 g
  • Dietary Fiber - 7.6 g
  • Sugars - 110.5 g
  • Protein - 7.3 g
  • Calcium - 167.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 75.8 mg
  • Thiamin - 0.1 mg

Step 1

Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.

Step 2

When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.

Step 3

Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.

Step 4

Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.

Step 5

Stir the apricots back into the nuts gently.

Step 6

Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.

Step 7

Spoon the Amarula cream onto 6 white plates.

Step 8

Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.

Tips & Variations

No special items needed.