Ingredients
8 total- 5g cardamom pods
- 50g golden caster sugar
- 70g runny honey
- ½ lemon, juiced (to give 1tbsp)
- ¼ tsp fine sea salt, plus ½ tsp
- 6 apricots, halved and pitted
- 200ml double cream
- 40g shelled pistachios
Method
7 stepsStep 1
In a saucepan, toast the cardamom pods over a low heat for 10 mins, stirring occasionally. Set aside 2 pods for later, then lightly crush the rest using a pestle and mortar. Return to the pan with the sugar, honey, lemon juice, the ¼ tsp fine sea salt and 350ml water; stir. Bring to the boil over a medium heat and cook until the sugar dissolves.
Step 2
Reduce the heat to low and add the apricots. Poach for 15 mins, turning every 5 mins, until soft but holding their shape.
Step 3
Remove the apricots to a high-sided dish; set aside. Boil the syrup over a high heat for 15 mins or until reduced by half. Strain over the apricots and leave to cool.
Step 4
For the whipped yoghurt, lightly crush the 2 reserved cardamom pods using a pestle and mortar; discard the shells and grind the seeds to a fine powder. Tip into a bowl with the cream, vanilla and the ½ tsp fine sea salt, and whip to soft peaks.
Step 5
Fold in the yoghurt and 6 tbsp of the cooled syrup, until slightly thickened with no streaks remaining. Chill until needed.
Step 6
Meanwhile, toast the pistachios in a dry frying pan over a medium heat for 5 mins. Remove to cool; roughly chop.
Step 7
Serve the apricots on top of a generous dollop of the whipped yoghurt, with a drizzle of syrup and the pistachios. Chill leftover apricots submerged in their syrup in an airtight container for up to 1 week.