Inside Out (Australia)

vanilla cardamom apricots with pistachio praline

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SERVES 4—6

I’m obsessed with slow-cooked apricots, and love their sweet, soft nature and residual tang. Perhaps it’s a hangover from my childhood – my grandmothe­r made the ultimate apricot pie. I would do anything for just one more piece of it made by her loving hands. The toffee crunch of the praline is a great contrast to the soft apricots, and the caramel toffee is a lovely friend to the warming spices in this dessert.

1 tbsp vanilla bean paste 6 green cardamom pods,

bruised

12 apricots, halved

200g caster (superfine) sugar 350ml sticky white dessert wine

PISTACHIO PRALINE 200g caster (superfine) sugar 1 tbsp ground cardamom

80g pistachio nuts, roughly chopped

TO SERVE

Labne or mascarpone

Dried rose petals, to garnish

(optional)

1 Set the slow cooker to low and add all the ingredient­s for the apricots. Give it a gentle stir, cover with the lid and cook for 4 hours.

2 Remove the lid and cook for another 30 minutes to allow the liquid to reduce slightly. Allow to cool completely in the bowl.

3 To make the pistachio praline, bring the caster sugar and 100ml water to the boil in a small saucepan over a medium—high heat. Brush down the sides of the saucepan with a wet pastry brush to remove any stray sugar.

4 Reduce the heat to medium and cook for about 5 minutes, until it becomes a lovely caramel colour. Stir through the cardamom and pistachio nuts (be careful as the mixture will spit).

5 Pour onto a sheet of baking paper and set aside to cool for about 10—20 minutes. Break into shards and set aside.

6 When ready to serve, smear a plate with a generous amount of labne or mascarpone. Gently scoop out the apricots using a slotted spoon (being careful as they will be very soft) and place on top.

7 Spoon over a few tablespoon­s of the poaching liquid, then top with the pistachio praline and serve.

 ??  ?? This is an edited extract from Slow Victories by Katrina Meynink. Published by Hardie Grant Books, $35. Photograph­y by Katrina Meynink and Kait Barker.
This is an edited extract from Slow Victories by Katrina Meynink. Published by Hardie Grant Books, $35. Photograph­y by Katrina Meynink and Kait Barker.
 ??  ?? VANILLA CARDAMOM APRICOTS WITH PISTACHIO PRALINE
VANILLA CARDAMOM APRICOTS WITH PISTACHIO PRALINE

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