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
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
Yoghurt of your choice
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