Poached Turkish Apricots
"A lovely and elegant dessert. Serve on fresh gingerbread"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (213.5 g)
- Calories 606.2
- Total Fat - 28.5 g
- Saturated Fat - 10.6 g
- Cholesterol - 52.8 mg
- Sodium - 43.7 mg
- Total Carbohydrate - 87.2 g
- Dietary Fiber - 5.7 g
- Sugars - 70.8 g
- Protein - 10.4 g
- Calcium - 176.5 mg
- Iron - 2.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
Step 2
Juice oranges and slice the orange rinds, removing any of the white pith
Step 3
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 4
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 5
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 6
Stir the apricots back into the nuts gently.
Step 7
Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
Step 8
Spoon the Amarula cream onto 6 white plates.
Step 9
Place a round of gingerbread in the middle of each puddle and spoon over the apricots and nuts.
Tips
- Gingerbread, cut into 6 rounds
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