Dried apricot cream

Dried apricot cream

Mishmishiya

By
From
Hazana
Serves
4
Photographer
Mowie Kay

This simple but elegant dessert is equally good for a dinner party or family meal. There is no need to cook the apricots: you can simply cover them with boiling water and leave them to soak and soften overnight. Once they have been pureed, sweetened and flavoured with rosewater, they are topped with a little clotted cream or strained yoghurt and a scattering of chopped almonds.

Ingredients

Quantity Ingredient
300g dried apricots
1 tablespoon rosewater
3 tablespoons sugar, or to taste
200g clotted cream or strained yoghurt
2-3 tablespoons chopped toasted almonds

Method

  1. Place the apricots in a heatproof bowl and cover with boiling water. Cover with a plate and leave to soak overnight.
  2. Drain the apricots, reserving the soaking liquid. Puree the apricots in a blender or food processor with the rosewater, sugar and enough of their soaking liquid to make a thick cream. Chill thoroughly, then pour into individual glass dishes and serve with clotted cream and chopped almonds.
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