Prep 5 mins
Cook 1 hr 30 mins
A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time.
- 125 g turkish dried apricots or 125 g california dried apricots
- 1 1⁄2 cups water
- 1⁄8 cup sugar
- 1⁄2 tablespoon honey
- 1⁄2 tablespoon rose water
- 2 cardamom pods, crushed and seeded
- 1 teaspoon fresh lemon juice
- 1⁄2 cup thick Greek yogurt
- 7 unsalted almonds, flaked and toasted
- pomegranate seeds (optional)
- Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
- Preheat oven to 300 F (150 C).
- Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
- Add the apricots once it comes to a boil.
- Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
- 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.
We didn't enjoy this much. I had some issues with the outcome. The syrup never thickened up. I even added a few strands of Iranian saffron because of your intro before placing it in the oven yet the poached apricots and very thin syrup lacked flavour. I could neither taste the Iranian rose water I used nor freshly ground cardamom I had crushed in my mortar & pestle. I used two different brands of Turkish dried apricots, one was soft and the other was slightly soft, ie not rock hard but the apricots turned out very soft, ie too much, so I suggest using pretty hard ones to make this recipe. I used spring water, creamed honey, freshly squeezed lemon juice, Balkan (thick) yogurt, and I toasted some slivered almonds in a small dry frying pan and those were my favorite part. Made for PAC (Pick A Chef) Spring 2011.