Cardamom poached apricots recipe by leiths school of food and wine finely pare the zest from the orange in a long strip and squeeze the juice. put the sugar into a medium saucepan with the water and heat gently until the sugar has dissolved, stirring occasionally. get every recipe from how to cook desserts by leiths school of food and wine add apricots to the saucepan, then adjust the heat so the liquid is at a bare simmer. poach the apricots, turning over once, until fruit they are tender but still holds its shape and skins are still intact. this can take anywhere from 36 minutes, so keep a close eye and test with a knife once you think they are ready. combine honey, vanilla pod and seeds, cardamom pods, and water in a medium saucepan. simmer over low heat until the honey dissolves. add the apricots and simmer, turning once, until they are just tender but not falling apart, about 25 minutes. using a slotted spoon, transfer the apricots to a dish. cut the apricots in half and remove the pits. add the apricot halves to the syrup and poach for about 10 minutes, until apricots soften. if you use dried apricots, poach them until tender, for 30 to 45 minutes. remove from the heat andlet
tand until the cake is almost ready to serve. or you can poach the apricots several days in advance. to poach the apricots, pour the water into a large, heavybased ovenproof pan, and bring to the boil 500ml of water 3 add the chamomile, sugar and honey. poached apricots with vanilla and cardamom 14 cup honey12 vanilla bean split and scraped6 cardamom pods lightly crushed1 cup water4 apricots halved lengthwise and pittedgreekstyle yogurtcoarsely chopped pistachios combine honey, vanilla pod and seeds, cardamom pods, and water in a medium saucepan. instructions place the water, sugar, lemon juice and cardamom seeds in a medium saucepan. bring to a boil over medium heat, reduce to heat and simmer for 1 minute. add the apricots. place the orange juice and apricots in a saucepan.add the cardamom pods and remaining sugar. simmer gently for 5 minutes, then remove from the heat and cool completely. divide the shrikhand between four bowls, spoon the apricots and orange syrup over it, scatter with the pistachios and serve. 4 whole green cardamom pods 1 cinnamon stick herex27s what to do soak the apricots in 3 cups of water in a large saucepan or handi for 4 hrs or until they puff up
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