Anthony Worrall Thompson - Poached Apricots

Antony Worrall Thompson

Poached Apricots

1 pound (450g) dried apricots
5 cups water
½ cup sugar
1tablespoon honey
1tablespoon rosewater
6 cardamom pods, crushed and seeded
2 teaspoons fresh lemon juice
1 ¼ pint thick Greek yogurt*
28 unsalted almonds, flaked and toasted
Pomegranate seeds

Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.

Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and bring to the boil. When boiling, add the apricots.

Cover the apricots with wet parchment paper, put the lid on the pan and place in a preheated oven 300ºF (150ºC). Cook for 1 and a half hours. Remove from oven and allow to cool in the syrup.

Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

* If you are unable to find thick Greek yogurt, you can make your own thick, creamy yogurt. Take 3 cups plain, yogurt (no gelatine added) and place in a strainer lined with muslin or a paper towel. Set over a bowl, cover and let it drain for 8 hours or overnight. The liquid drains into the bowl leaving you with a creamy, thick yogurt.