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.
12 apricots cut in half and stoned
½ scant tsp good quality Saffron
150ml maple syrup
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
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