Poached apricots

Poached apricots

By
From
Arabesque
Photographer
William Meppem

Poaching is the best and simplest way to bring out the intense sweet–sour apricot flavour. Cut the fruit in half and poach gently in a sugar syrup flavoured with lemon or orange zest, until soft. Be careful not to overcook them, and treat them carefully once they are poached as they will easily lose their shape. Poached apricots are delicious served warm with a big dollop of thick yoghurt and cardamom-orange wafers.

Ingredients

Quantity Ingredient
1kg ripe apricots
1 lemon, juiced and zested
1 cinnamon stick
250g caster sugar
600ml water

Method

  1. Cut the apricots in half and remove their kernels. If you like, bash around 10 of the kernels to remove the nut inside, and add them to the syrup. Place all the ingredients in a pan and slowly bring to the boil. Then remove from the heat and allow the apricots to cool in their syrup.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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