2 2/3 cup (500 g) dried apricots
1 - 2 tsp sugar, optional
1 cup (125 g) 4 oz blanched almonds
300 ml double cream (heavy cream) or thick yogurt
1 - 2 tbsp sugar
1 tbsp orange flower or rose water
1 - 2 tsp sugar, optional
1 cup (125 g) 4 oz blanched almonds
300 ml double cream (heavy cream) or thick yogurt
1 - 2 tbsp sugar
1 tbsp orange flower or rose water
method
1. Cover the apricots with water and simmer for about 20 minutes or until they are soft and the water is reduced.
2. Put through the blender with their water, adding a little more if necessary to achieve a smooth cream.
3. Add sugar to taste or leave it out.
4. Toast the almonds until slightly coloured and stir them in just before you are ready to serve.
5. Beat the cream until thick or use the thick or strained yogurt now available and add sugar and orange flower or rose water.
6. Pour over the apricot cream or serve separately.
2. Put through the blender with their water, adding a little more if necessary to achieve a smooth cream.
3. Add sugar to taste or leave it out.
4. Toast the almonds until slightly coloured and stir them in just before you are ready to serve.
5. Beat the cream until thick or use the thick or strained yogurt now available and add sugar and orange flower or rose water.
6. Pour over the apricot cream or serve separately.
serving amount
serves: 6
rate this recipe
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
