Saffron Apricots with Pistachio, Pumpkin & Sesame… | Natalie Penny

Ingredients

• Ingredients
• Instructions
• Preheat the oven to 180°C/fan 160°C/Gas 4, and place the apricots in a baking dish.
• Place the maple syrup, water and saffron in a small saucepan over a low heat, stir together, and gently heat until warm. Pour over the apricot halves.
• Bake the apricots for about 20 mins – they should be just soft, but still holding their shape. Remove from the oven and set aside until you're ready to serve.
• Meanwhile, make your praline. Line a baking sheet with greaseproof paper.
• Quickly empty the mixture onto your lined baking tray, spread it out as evenly as possible, and sprinkle with a little sea salt. Set aside to cool and harden.
• Once cooled, break the praline into bite-sized pieces – it will keep in an airtight container for about 10 days.
• When you're ready to serve, dollop your chosen yoghurt into 6 bowls, and top with some of the apricots and a sprinkling of praline.