Roasted apricots with crème fraîche, pomegranate molasses and fennel crumble
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
FOR THE FENNEL CRUMBLE
Butter
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.