Poached apricots with rosewater

Poached apricots with rosewater

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(2 ratings)

Prep: 5 mins Cook: 15 mins Plus cooling


Serves 2
This low-fat, simple dessert combines tender fruit and fragrant syrup

Nutrition and extra info

  • Apricots can be frozen once cooled


  • kcal161
  • fat0g
  • saturates0g
  • carbs41g
  • sugars41g
  • fibre3g
  • protein2g
  • salt0.01g
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  • 50g golden caster sugar
  • 400g ripe apricot, halved and stoned



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • few drops rosewater
  • Greek yogurt, to serve
  • handful pistachios, roughly chopped, to serve


  1. 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.

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Comments (3)

marijas's picture

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

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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