Poached apricots with rosewater

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• Malcolm Emmanueil

  26 August 2009

  Malcolm Emmanueil commented on this recipe

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

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• ScouseSandwich

  06 June 2012

  ScouseSandwich rated and commented on this recipe

  

  Really tasty! Ate it with some natural yogurt

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• Zyng

  12 November 2012

  Zyng rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Low-fat

Apricots can be frozen once cooled

Ingredients

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

161 kcalories, protein 2g, carbohydrate 41g, fat 0 g, saturated fat 0g, fibre 3g, sugar 41g, salt 0.01 g

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