Poached apricots with rosewater
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 2
Ingredients
- 50g golden caster sugar
- 400g ripe apricot, halved and stoned
- few drops rosewater
- Greek yogurt, to serve
- handful pistachios, roughly chopped, to serve
Method
- STEP 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.
