Breakfast, Sweet

Saffron Apricots with Pistachio, Pumpkin & Sesame Seed Praline

These fragrant, golden apricots couldn't be simpler to make, and they can be served in so many ways: with yoghurt and granola for breakfast, with whipped cream and little almond biscuits as a dessert, over a vanilla or cardamom panna cotta, layered with whipped coconut cream and pistachios or almonds, adorning a cheesecake, or topping a moist almond cake... all are totally delicious.

After making a batch, I serve mine in several different ways throughout the week, but here I've served them for dessert as a topping for yoghurt, sprinkled with sweet and salty pistachio and seed praline.

The colour from the saffron is so intense; almost liquid gold. But go easy on it, as it has quite a strong flavour – I have a tendency to overdo it, but a scant ½ tsp of stamens will suffice.

Any remaining syrup can be kept in an airtight container and used for cocktails – bellissimo!



12 apricots, stoned and halved

150ml maple syrup

150ml water

½ scant tsp good-quality saffron

For the pistachio & seed praline

⅓ cup maple syrup

¼ cup pistachio nuts, chopped

¼ cup pumpkin seeds

¼ cup sesame seeds

¼ tsp sea salt

To serve

Yoghurt of your choice


  1. Preheat the oven to 180°C/fan 160°C/Gas 4, and place the apricots in a baking dish.
  2. Place the maple syrup, water and saffron in a small saucepan over a low heat, stir together, and gently heat until warm. Pour over the apricot halves.
  3. Bake the apricots for about 20 mins – they should be just soft, but still holding their shape. Remove from the oven and set aside until you're ready to serve.
  4. Meanwhile, make your praline. Line a baking sheet with greaseproof paper.
  5. Add the maple syrup to a small frying pan over a medium-high heat, and bring to a simmer. When it starts to turn a darker golden colour, quickly stir in the nuts and seeds, lifting the pan off the heat if you think the mixture is catching.
  6. Quickly empty the mixture onto your lined baking tray, spread it out as evenly as possible, and sprinkle with a little sea salt. Set aside to cool and harden.
  7. Once cooled, break the praline into bite-sized pieces – it will keep in an airtight container for about 10 days.
  8. When you're ready to serve, dollop your chosen yoghurt into 6 bowls, and top with some of the apricots and a sprinkling of praline.

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