These fragrant, golden apricots could not be simpler to make and they can be served so many ways. With yogurt and granola for breakfast, with whipped cream and little almond biscuits as a dessert. Over a vanilla or cardamom panna cotta, layered with whipped coconut cream and pistachios or almonds, adorning a cheesecake, or as I side to a moist almond cake would be totally delicious.
I served mine in several ways as I made enough for a few options through the week. The ones here are served as a dessert topping some yogurt and sprinkled with sweet and salty Pistachio and Seed Praline.
The colour from the saffron is so intense, almost liquid gold. But go easy on the saffron as I have a tendency to overdo it, about a scant ½ tsp of stamens is suffice.
Any remaining syrup could be kept in an airtight container and used in cocktails.
12 apricots cut in half and stoned
½ scant tsp good quality Saffron
150ml maple syrup
Pistachio and seed praline
1/3 cup maple syrup
¼ cup chopped pistachio nuts
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ tsp sea salt
Yogurt of choice to serve
Pre heat the oven to 180°C
Place the apricots in a baking dish.
In a small sauce pan warm the maple syrup, water and saffron.
Pour over the apricot halves and placed in the pre heated oven.
Bake for about 20 minutes, until the apricots are just soft but still holding their shape.
Take a baking sheet and line with grease proof paper.
In a small frying pan, add the maple syrup and heat on a medium high heat, until bubbling. When the maple syrup starts to turn a darker golden add the nuts and seeds and stir quickly. Lift off the heat if you think it is catching at all.
Quickly empty onto the lined tray and sprinkle with a little sea salt.
Leave to cool and harden. This should not take long.
Once cooled break into small bite sized pieces and keep in an air tight container for about 10 days.
When you’re ready to serve, fill bowls or plates with a little yogurt of choice, top with some apricots and sprinkle with the praline.