Summer treat: Chilled apricots in syrup with cardamom and orange blossom. Photo: Marina Oliphant
- 1 cup water
- 1 cup sugar
- 1/2 a vanilla bean, split along the side
- 6 cardamom pods, cracked open
- 1 tsp orange blossom water
- 10-12 apricots
- juice of 1/2 a lemon
Bring the water and sugar to the boil and add the split vanilla bean and cardamom pods. Allow to simmer for 10 minutes to get the flavours happening.
Add the orange blossom water and apricots and cook a few minutes until you see they have softened. This will depend on the ripeness of the apricots. If they are very ripe, you will only need to cook them very briefly as they can go to mush quite quickly. (No matter, though, if they do, they will still taste delicious).
Remove from heat, add the lemon juice and cool a little before placing in the fridge to chill.
To serve: For breakfast with some yoghurt and muesli, or for dessert with ice-cream.
- Cuisine - German
- Course - Dessert