Poached Apricots with Rosemary and Peppercorn Syrup
Photography by Aaron McLean.
Serves: 6–8
INGREDIENTS
350 grams moist dried apricots
Syrup
1 cup orange juice
½ cup white wine
½ cup water
½ cup honey
½ cup caster sugar
½ teaspoon whole black peppercorns
3 cm sprig rosemary
To serve
sesame halva with pistachio
METHOD
Combine all the syrup ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar.
Add the apricots and simmer for 20 minutes until the apricots are plump, stirring occasionally.
Using a slotted spoon, transfer the apricots to a bowl and set aside. Boil the syrup for 5 minutes then pour back over the apricots. Cool, cover and refrigerate until ready to serve.
To serve: Divide the apricots between serving dishes and drizzle with syrup. Break the halva into small pieces and serve alongside.
Halva (halwa): this confection has as many variations as it does spellings. It can be made with sesame, semolina or cornstarch. The sesame version has a crumbly texture and is made from a base of tahini (sesame paste) and honey (and sometimes other nuts or seeds) and is flavoured with additions such as orange flower water or rosewater, nuts, dried fruits or cocoa. Halva is available from good supermarkets, specialty food stores and Asian and Indian food stores.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.