Poached Apricots in Rosewater
15 Minutes prep, 15 Minutes cook
Serves 2
Ingredients
400g Ripe apricots, cut in half & stones removed
50g Caster sugar (golden if available)
150ml tap water
If you are using dried rose petals as a decoration, soak a few in 2 tbps of boiling water to create your own
A few drops of rosewater
Crème fraiche or double cream
Dried rose petals to serve
Method
Place the sugar & the water into a heavy based saucepan
Heat gently until the sugar dissolves
Place the apricots in, face down
Simmer on a very low heat for 15 minutes until soft (this will depend upon how ripe the fruit was to start with – you don’t want them too mushy)
Remove from the heat, add the rosewater & leave to cool
Serve in pretty glasses with a spoon of cream or crème fraiche & a scattering of dried rose petals
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