Roasted apri­cots with crème fraîche, pome­gran­ate mo­lasses and fen­nel crum­ble

House Beautiful (UK) - - DELICIOUS FOOD -

Car­damom and apri­cots are such a great com­bi­na­tion but can eas­ily be a bit much: a cou­ple of car­damom seeds in each apri­cot is all you need. You can tweak this all you like – fen­nel or star anise in place of the car­damom, lemon thyme in­stead of rose­mary, and so on – just keep the cook­ing of the apri­cots brief: roast them high and fast. I haven’t in­cluded amounts be­cause you don’t need them – it’s as sim­ple as it sounds. Serves as many as you wish, de­pend­ing on the num­ber of apri­cots. SERVES 4

Apri­cots, halved and stoned Vine­gar

Car­damom pods, crushed

to re­move the seeds But­ter

Soft light brown sugar

A few stems of ginger rose­mary (or use reg­u­lar rose­mary)

Crème fraîche, or yogurt

if you pre­fer

Freshly ground black pep­per Pome­gran­ate mo­lasses



Soft light brown sugar

Plain flour

Fen­nel seeds

1 Pre­heat the oven to 200°C/180°C fan/gas mark 6. Ar­range the apri­cot halves on a bak­ing tray, cut-side up. To each half add a few drops of

vine­gar – this is one of those times when an ex­cel­lent vine­gar pays off, but even a plain vine­gar makes a dif­fer­ence.

2 Place a cou­ple of car­damom seeds and a thumb­nail of but­ter in each stone dent and sprin­kle with brown sugar. Place the ginger rose­mary over the top and roast for 10-15min un­til the apri­cots are suc­cu­lent but still hold­ing their shape.

3 They are won­der­ful as they are, but if you're in the mood for a lit­tle crunch, make a sim­ple fen­nel crum­ble. Com­bine one part but­ter to two sugar (rubbed to­gether to form fine bread­crumbs) to three parts plain flour, gen­er­ously mixed with fen­nel seeds. You can bake this on a sep­a­rate tray along­side the apri­cots for 10min, then sprin­kle on top of the apri­cots for a fur­ther 5min.

4 Serve with crème fraîche or yogurt, a gen­er­ous pep­per­ing, a driz­zle of pome­gran­ate mo­lasses or a good dark honey if straight-up sweet­ness ap­peals.


Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.