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

My favourite proverb is "Boukra Fill Mish-Mish".
It is an old arabic proverb I grew up with and was told many times by my parents, throughout my childhood.
Some say the proverb refers to the short season of the apricot, while some believe it refers to the short freshness of picked apricots.

Both interpretation refer to something that isn't likely to happen no matter how much you want it… a bit like our elusive Victorian summer…

So while the apricots are there, enjoy it. Blink, and you'll miss it ?

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


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)


  • 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