Poached Turkish Apricots

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.