A lovely dessert for the summer from Diana Henry.
Ingredients
- 600 g apricots halved and stoned
- 75 ml water or white wine
- 1 tsp vanilla extract
- 115 g granulated sugar
- 300 ml double cream
- 5 tbsp orange-blossom honey plus extra to serve
- 3 tsp orange flower water
- 4 tbsp Greek yogurt
- Unsprayed rose petals or toasted almond flakes to serve
Servings:
Instructions
- Preheat the oven to 190C/gas mark 5.
- Put the apricots in a gratin dish in which they can lie snugly in a single layer.
- Add the water or wine mixed with the vanilla, then sprinkle the sugar all over. Roast for 45 minutes or until the apricots are completely soft and slightly caramelised in places. Leave in their juices to cool, then purée in a food processor.
- Whip the cream – don’t let it get too stiff – then stir in the honey and flower water. Add the yogurt.
- Now combine the cream with the purée, but don’t mix it so much that you lose the bright orange of the apricots; leave it slightly marbled.
- Spoon into glasses. Drizzle with a little more honey and sprinkle with rose petals or almond flakes just before serving.
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