- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Delicately spiced poached apricots served with rich, creamy yoghurt makes a fabulous summer dessert.
Ingredients
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250g dried Turkish apricots
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15 cardamom seeds or 3 cardamom pods, lightly crushed
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1 cinnamon stick
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2 cups (500ml) water
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3 teaspoons caster sugar
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Vanilla yoghurt, to serve
Method
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Step 1Place apricots, cardamom pods and cinnamon stick into a medium saucepan. Add the water, cover and bring to the boil. Reduce the heat to low, and simmer partially covered for 20 minutes, until tender.
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Step 2Remove the apricots from the saucepan with a slotted spoon and transfer to serving bowls. Add the sugar to the liquid, stir until dissolved. Bring to the boil and cook over medium heat without stirring for about 5 minutes, or until syrupy.
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Step 3Drizzle syrup over the apricots, and serve with a dollop of yoghurt.
- Diabetes friendly
- Heart friendly
- High carb
- High fibre
- Low cholesterol
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
-
609 kj
Energy
-
5g
Fibre
-
3g
Protein
-
24.38mg
Sodium
-
30g
Carbs (sugar)
-
30g
Carbs (total)
All nutrition values are per serve
Notes
Pour the syrup over all the apricots and keep in the fridge for up to 3 days.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Fresh Living
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