Cardamon & Saffron poached Apricot over Yoghurt or Vanilla Ice cream ?

Enjoy this recipe as a healthy (yet  luscious) breakfast when you use the poached apricots over vanilla bean yoghurt or Greek yoghurt (if you like it less sweet), or top Vanilla bean ice cream for a delicious dessert.

Make 2-4 serves

Ingredients:

For Syrup

• 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

To Finish it off

• 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)

Method:

• Simmer Syrup ingredients for 10-12 minutes with apricots in.
• Gently take Aprictos out of the syrup, then put syrup back on the stove till reduced to syrup consistency (about another 10 minutes).

• Dish yoghurt/ice cream in bowls
• Top with apricots and syrup
• Add crushed hazelnuts and mint
• Sprinkle salt

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