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Soft apricot, pine nut & rose water compote with Greek yogurt
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250g soft apricots
50g golden granulated sugar
3 cardamom pods, lightly crushed
½ tsp rose water
25g Waitrose Cooks’ Ingredients Toasted Pine Nuts
200g Greek-style natural yogurt
Cooks’ Ingredients Rose Petals, to decorate
1. Pour 250ml cold water over the apricots and leave to soak overnight (you can omit this – the apricots will be chewier but still really good!). The next day drain the apricots, reserving the liquid and make it up to 250ml with cold water.
2. Place the sugar and cardamom in a small pan and add the apricot water. Heat very gently until the sugar has completely dissolved, then boil for 5 minutes until syrupy. Add the apricots and simmer gently for 10 minutes until tender. Remove from the heat and leave to cool. Stir in the rose water and pine nuts and chill until needed.
3. To serve, divide the compote between individual glass serving dishes. Spoon the yogurt over the apricots. Scatter with dried rose petals and serve.
Typical values per serving:
This recipe was first published in March 2015.