Delicately spiced poached apricots served with rich, creamy yoghurt makes a fabulous summer dessert.
Ingredients
- 250g dried Turkish apricots
- 15 cardamom seeds or 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 cups (500ml) water
- 3 teaspoons caster sugar
- Vanilla yoghurt, to serve
Method
- 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.
- 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.
- 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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