Poached Turkish Apricots

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #32358

May 29, 2019

"A lovely and elegant dessert. Serve on fresh gingerbread"

Original recipe yields 6 servings


  • 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 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 & Variations

  • Gingerbread, cut into 6 rounds