Saffron Apricots with Pistachio, Pumpkin and Sesame Seed Praline

Instructions

1. Pre heat the oven to 180°C
2. Place the apricots in a baking dish.
3. In a small sauce pan warm the maple syrup, water and saffron.
4. Pour over the apricot halves and placed in the pre heated oven.
5. Bake for about 20 minutes, until the apricots are just soft but still holding their shape.
6. Take a baking sheet and line with grease proof paper.
7. In a small frying pan, add the maple syrup and heat on a medium high heat, until bubbling. When the maple syrup starts to turn a darker golden add the nuts and seeds and stir quickly. Lift off the heat if you think it is catching at all.
8. Quickly empty onto the lined tray and sprinkle with a little sea salt.
9. Leave to cool and harden. This should not take long.
10. Once cooled break into small bite sized pieces and keep in an air tight container for about 10 days.
11. When you‘re ready to serve, fill bowls or plates with a little yogurt of choice, top with some apricots and sprinkle with the praline.