Recipes>Apricot Recipes

Roasted Apricots, Cardamom Cream and Pistachio Brittle

by Natalia Rudin from Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-based Recipes for Busy People

Easy

Serves 4

Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It’s the perfect laid-back dessert to serve at the end of dinner party.

Discover more delicious Dessert recipes

Delicious desserts for every flavour profile

From the book

Cooking Fast and Slow

Natalia Rudin

Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-based Recipes for Busy People

Discover over 100 flavourful, veggie-forward recipes that are easy to make

From quick lunch ideas to slow and thoughtful dinners, every need is covered

Find creative inspiration for every meal of the day that will always leave you satisfied

Buy From

Introduction

This is another very simple but effective dessert. I like to serve this as a light summer pudding when perhaps the main meal was on the heavy side. The pistachio brittle is totally addictive and stores well, so making a lot of it is always welcome.

Tags

Ingredients

Method

Preheat the oven to 190°C/375°F/gas 5 and line two baking trays with baking parchment.

Start by making the brittle. Put the sugar and water in a small saucepan over a low heat. Bring to the boil, swirling the pan until the sugar has dissolved. Continue cooking the sugar for about 10 minutes – it will change colour from light golden to deep amber. Watch it carefully so it doesn’t burn – it’s a fine line! Once it reaches this deep amber shade, remove from the heat and add the pistachios, stirring to coat the nuts, then pour on to one of the lined baking trays while still malleable. Set aside to cool – it will need about 15–20 minutes to fully set before you can crack it into pieces.

Next, lay the apricot quarters on the other lined baking tray. Pour over the orange juice and honey and mix well. Transfer to the oven and bake for 20 minutes until tender. Let them cool for 15 minutes before serving.

While the apricots are in the oven, whisk together the cream and cardamom until a thick dropping consistency.

Once the apricots are cooked, spoon a couple dollops of cream on to a small plate, create a well in the middle using the back of spoon and then spoon a few apricots in followed by a drizzle of their juices. Top with the brittle and serve.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Recipes from Cooking Fast and Slow

View all

Basil, Courgette and Pistachio Pasta

by Natalia Rudin from Cooking Fast and Slow

Charred Cauliflower on Sesame Beans

by Natalia Rudin from Cooking Fast and Slow

More Dessert Recipes

View all

Mary Berry’s The Ultimate Chocolate Roulade

by Mary Berry from Mary 90: My Very Best Recipes

Air Fryer Mince Pie Lattice Slice

by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts

More Summer Recipes

View all

Mary Berry’s New York Cheesecake with Strawberries

by Mary Berry from Mary 90: My Very Best Recipes

Mary Berry’s Ginger Ice Cream

by Mary Berry from Mary 90: My Very Best Recipes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week