This is an easy and light dessert. Scented with cardamom and saffron, it can be made with fresh or dried apricots. I like serving it with ice cream or thickened yogurt and a homemade gingersnap cookie.
Ingredients
1 pound fresh apricots (or 18-21 dried apricots)
3 cups water
¾ cup sugar
10 green cardamom pods
Pinch of saffron
1 tbsp lemon juice (optional)
Instructions
Place sugar, water and lemon juice (if using) in a medium or large sized pot. Stir to dissolve sugar and bring to a boil. Reduce heat to medium.
While the syrup is coming to a boil remove seeds from the cardamom pods. Discard husks. Place seeds, pinch of saffron in a mortar and pestle and pound to a fine powder. Add to the sugar syrup.
Halve and deseed the apricots. Add to the spiced sugar syrup and bring the syrup back to a boil.
When it has reached the boil, cover and turn off the heat. Set aside and let the apricots steep for about 30 minutes.
Serve warm with thickened yogurt, ice cream or rice pudding- and gingersnap cookies.
Notes
If making in advance, put apricots and syrup in a container to cool and for storage in the fridge.
Recipe by at https://aglobalkitchen.com/2013/09/02/beet-tomato-salad-fenugreek-chicken-curry-and-poached-apricots-kashmiri-style/