Cardamom Saffron Poached Apricot Dessert | Cellar & Pantry

Name: Cardamom Saffron Poached Apricot Dessert | Cellar & Pantry
Ingredients: 400ml water; 1 Vanilla bean – split; 50g Coconut sugar; 2 cardamom pods (cracked open); 2 teaspoons Orange blossom (optional but highly recommended); 2 pinches saffron; 6 Apricots – cut into halves (discard the stone); 1 pinch of Himalayan sea salt; 80g Hazelnut – lightly coat with Olive Oil and a couple of pinches of salt and roast in the oven for 15 minutes on 165c (till golden brown), cool down then crush.; 1 pinch Mediterranean black salt flakes; teaspoon Mint leaves; 3 Tablespoons Yoghurt per person (your choice of greek savoury yoghurt, Vanilla bean yoghurt or Vanilla/Chocolate Ice Cream)

cellarandpantry.com.au

Indulge in our Cardamom Saffron Poached Apricot Dessert from Cellar & Pantry, fragrant, tender apricots infused with exotic spices for a luxurious treat.

View full recipe on cellarandpantry.com.au

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Ingredients

400ml water
1 Vanilla bean – split
50g Coconut sugar
2 cardamom pods (cracked open)
2 teaspoons Orange blossom (optional but highly recommended)
2 pinches saffron
6 Apricots – cut into halves (discard the stone)
1 pinch of Himalayan sea salt
80g Hazelnut – lightly coat with Olive Oil and a couple of pinches of salt and roast in the oven for 15 minutes on 165c (till golden brown), cool down then crush.
1 pinch Mediterranean black salt flakes
teaspoon Mint leaves
3 Tablespoons Yoghurt per person (your choice of greek savoury yoghurt, Vanilla bean yoghurt or Vanilla/Chocolate Ice Cream)