These fragrant, golden apricots could not be simpler to make and they can be served so many ways. With yogurt 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 as I side to a moist almond cake would be totally delicious.
I served mine in several ways as I made enough for a few options through the week. The ones here are served as a dessert topping some yogurt and sprinkled with sweet and salty Pistachio and Seed Praline.
The colour from the saffron is so intense, almost liquid gold. But go easy on the saffron as I have a tendency to overdo it, about a scant ½ tsp of stamens is suffice.
Any remaining syrup could be kept in an airtight container and used in cocktails.
SERVES:
6
12 apricots cut in half and stoned
½ scant tsp good quality Saffron
150ml maple syrup
150ml water
Pistachio and seed praline
1/3 cup maple syrup
¼ cup chopped pistachio nuts
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ tsp sea salt
Yogurt of choice to serve
Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.