Poached apricots with rosewater

Poached apricots with rosewater

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins Plus cooling

Skill level

Easy

Servings

Serves 2

This low-fat, simple dessert combines tender fruit and fragrant syrup

Nutrition and extra info

Additional info

  • Apricots can be frozen once cooled
Nutrition info

Nutrition

kcalories
161
protein
2g
carbs
41g
fat
0g
saturates
0g
fibre
3g
sugar
41g
salt
0.01g

Ingredients

  • 50g golden caster sugar
  • 400g ripe apricots, halved and stoned
  • few drops rosewater
  • Greek yogurt, to serve
  • handful pistachios, roughly chopped, to serve

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Method

Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Recipe from Good Food magazine, September 2009

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Comments

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marijas's picture
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Made this twice so far. The first time I used nectarines and orange blossom water and it went down a treat. The second time I used peaches (couldn't find apricots either time) and rose water as I had managed to source it and it was so much better! The taste was more subtle and yet more magical.
In my opinion, one fruit (if large) each is more than enough, rather that the weight suggested. I ended up with eight extra halves, so four extra portions. I also opted not to serve with yoghurt the second time around as one of my guests is lactose intolerant and it really was not missed.

scousesandwich's picture
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Really tasty! Ate it with some natural yogurt

emmanueil's picture

realy good and simple recipe, it was a huge success during my inhouse party ..thank you

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