A delicious dessert when apricots are in season from “Taste” by Sybil Kapoor.
Ingredients
- 680 g apricots
- 30 g unsalted butter
- 140 g caster sugar
- 1 tsp distilled rosewater
Servings:
Instructions
- Halve and stone the apricots. Place the butter and sugar in a large non-stick frying pan and set over a low heat. Stir until the butter has melted, then mix in the halved apricots, making sure that they are well coated.
- Keep stirring until the sugar has melted and the apricots are beginning to exude their juice.
- Cover and cook gently, stirring occasionally, for 8 minutes or until the apricots are tender but not mushy. Then remove from the heat and add the rosewater to taste.
- Serve warm with clotted cream or crème fraîche.
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