Name: Poached apricots with rosewater
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 50g golden caster sugar; 400g ripe apricot halved and stoned; few drops rosewater; Greek yogurt to serve; handful pistachios roughly chopped, to serve

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Poached apricots with rosewater

Poached apricots with rosewater

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

Plus cooling

A star rating of 4.5 out of 5.7 ratingsRate

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This low-fat, simple dessert combines tender fruit and fragrant syrup

Freezable (Apricots can be frozen once cooled)

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A star rating of 4.6 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

50g golden caster sugar
400g ripe apricot

halved and stoned
few drops rosewater
Greek yogurt

to serve
handful pistachios

roughly chopped, to serve

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Nutrition: per serving

kcal161
fat0g
saturates0g
carbs41g
sugars41g
fibre3g
protein2g
salt0.01g

low

Method

step 1

Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

RECIPE TIPS

IF YOU WANT TO USE A SLOW COOKER...

Leave this to simmer in a slow cooker. Simply tip in the apricots, sprinkle over the sugar and splash over 100ml of water. Cover and cook on Low for 2 hours until the apricots are soft. Take off the heat, splash in the rosewater and cool. Serve spooned in glasses as above.

Recipe from Good Food magazine, September 2009

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A star rating of 4.5 out of 5.7 ratings

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