apricots baked in cardamon sauce
a holiday treat :-)
This is from "The Improvisational Cook" by Sally Schneider
Roasted Dried Apricots in Cardamon Syrup
Instead of alcohol, l perfumed dried apricots with a fragrant cardamon-scented syrup, which imparts a singularly Middle Eastern savor. Keep a batch on hand in the fridge for making instant desserts. Serve as a simple compote with drained whole milk yogurt or use as a filling for tarts and tunrovers....
Make a light vanilla-scented syrup using 2 cups of water, 1/2 cup sugar, 1 Tablespoon fresh lemon juice, 5 whole cardamon pods, and a vanilla bean, split lengthwise , seeds scraped out and added with the bean . Crush 5 additional cardamon pods and add the black seeds to the pan . Add 12 ounces dried apricots and simmer - do not boil - for exactly 5 minutes. Cool, then transfer to a clean, dry jar.
Apricots in Cardamon Syrup are a revelation roasted and served with creme fraiche; they become slightly carmelized , with the vivid flavor of roasted fresh apricots. Preheat oven to 350 (The oven temperature is not critical ; you can roast them along with other dishes at higher temperatures) Drain the apricots and arange them in a single layer in a buttered dish , dot with butter, and sprinkle with sugar. Roast until the bottom of the apricots are carmelized and the bottom of the pan looks like it is beginning to burn, about 30 minutes. Cool the pan slightly and place right on the table for your guests to serve themselves (they will delight in peeling the apricots out of the pan with their fingers ) Pass creme fraische on the side .
apricots baked in cardamon sauce
a holiday treat :-)
This is from "The Improvisational Cook" by Sally Schneider
Roasted Dried Apricots in Cardamon Syrup
Instead of alcohol, l perfumed dried apricots with a fragrant cardamon-scented syrup, which imparts a singularly Middle Eastern savor. Keep a batch on hand in the fridge for making instant desserts. Serve as a simple compote with drained whole milk yogurt or use as a filling for tarts and tunrovers....
Make a light vanilla-scented syrup using 2 cups of water, 1/2 cup sugar, 1 Tablespoon fresh lemon juice, 5 whole cardamon pods, and a vanilla bean, split lengthwise , seeds scraped out and added with the bean . Crush 5 additional cardamon pods and add the black seeds to the pan . Add 12 ounces dried apricots and simmer - do not boil - for exactly 5 minutes. Cool, then transfer to a clean, dry jar.
Apricots in Cardamon Syrup are a revelation roasted and served with creme fraiche; they become slightly carmelized , with the vivid flavor of roasted fresh apricots. Preheat oven to 350 (The oven temperature is not critical ; you can roast them along with other dishes at higher temperatures) Drain the apricots and arange them in a single layer in a buttered dish , dot with butter, and sprinkle with sugar. Roast until the bottom of the apricots are carmelized and the bottom of the pan looks like it is beginning to burn, about 30 minutes. Cool the pan slightly and place right on the table for your guests to serve themselves (they will delight in peeling the apricots out of the pan with their fingers ) Pass creme fraische on the side .