Apricots with Yogurt and Honey Orange Flower Syrup


About a year ago, I purchased Diana Henry’s cookbook, “A Change of Appetite”. I’ve been wanting to make her Yogurt with Honeyed Saffron Syrup, Almonds, and Apricot Compote ever since I first saw it in the book, but somehow I only just got around to it now. I’m really sorry that I didn’t make it sooner because I’ve really been missing out this past year.

The bouquet of flavours and scents belie the simplicity of the recipe; all you really do is boil and soak some apricots overnight in a flavoured syrup, then serve them over yogurt topped with honey. However, it’s those flavourings that bring the whole dessert to life – the mixture of lemon juice, orange flower water and honey is tangy and sweet, with that ethereal floral note that’s reminiscent of a tropical garden.

The original recipe serves six people, but since I was just making it for two, I reduced the quantities and made a few non-essential substitutions based on what I had available. The following is my version, but I highly recommend purchasing Diana’s book for this and the other wonderful recipes it contains.

Apricots with Yogurt and Honey Orange Flower Syrup
serves 2

For the Apricots:

8 organic dried apricots
juice of half a lemon
2 tablespoons maple syrup
1/4 cup water (or more if needed, to just cover the apricots)
4 cardamom pods, lightly crushed
strip of lemon zest
strip of orange zest

For the honey syrup:

4 saffron stamens (optional)
1 tablespoon boiling water
2 tablespoons honey
1/2 teaspoon orange flower water

To Serve:

1 cup yogurt

Instructions:

Cook the apricots the night before (or the early morning of) the day you want to serve them…the longer they soak, the more flavour they absorb from the cooking liquid. To cook, place the apricots, maple syrup, lemon juice, water, lemon and orange zests, and cardamom pods into a small saucepan, bring to a boil slowly over medium heat. Once boiling, turn down to a simmer, and let cook for about 10 minutes – just until they are softened, plumped up and juicy looking, but not so much that they are starting to fall apart.

Take them off the heat, and let them cool in the pan. Then transfer to a bowl and put in the fridge overnight. Remove from the fridge about an hour before you want to eat so they can warm up to room temperature.

When you’re ready to serve, pour the tablespoon boiling water into a small bowl, add the saffron stamens and stir well, then mix in the honey and orange flower water, stirring well again to dissolve the honey.

Divide the yogurt between two bowls, and top with the apricots, their syrup, and some of the honey syrup. The original recipe also adds some slivered almonds to the topping, which you might want to do as well, but I left these off as almonds are high in oxalates.

*this is medium oxalate at approximately 12.76mg per serving.

Printable Version:

 

Apricots with Yogurt and Honey Orange Flower Syrup


Servings 2

Ingredients

For the Apricots

  • 8 organic apricots
  • juice of half a lemon
  • 2 tablespoons maple syrup
  • 1/4 cup water, or more if needed, to just cover the apricots
  • 4 cardamom pods, lightly crushed
  • 1 strip lemon zest
  • 1 strip orange zest

For the Honey Syrup

  • 4 saffron stamens (optional)
  • 1 tablespoon boiling water
  • 2 tablespoons honey
  • 1/2 teaspoon orange flower water

To Serve

  • 1 cup yogurt

Instructions

  1. Cook the apricots the night before (or the early morning of) the day you want to serve them...the longer they soak, the more flavour they absorb from the cooking liquid. To cook, place the apricots, maple syrup, lemon juice, water, lemon and orange zests, and cardamom pods into a small saucepan, bring to a boil slowly over medium heat.

  2. Once boiling, turn down to a simmer, and let cook for about 10 minutes - just until they are softened, plumped up and juicy looking, but not so much that they are starting to fall apart.

  3. Take them off the heat, and let them cool in the pan. Then transfer to a bowl and put in the fridge overnight. Remove from the fridge about an hour before you want to eat so they can warm up to room temperature.

  4. When you're ready to serve, pour the tablespoon boiling water into a small bowl, add the saffron stamens and stir well, then mix in the honey and orange flower water, stirring well again to dissolve the honey.

  5. Divide the yogurt between two bowls, and top with the apricots, their syrup, and some of the honey syrup. The original recipe also adds some slivered almonds to the topping, which you might want to do as well, but I left these off as almonds are high in oxalates.

 

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