Apricots in Cardamom Syrup and Whipped Cream

By Carol Selva Rajah, Australia’s expert on Asian Cuisine

300 grams dried apricots
3 tablespoons caster sugar
3 tablespoons slivered, blanched almonds
1 cm piece of ginger, sliced
4 cardamom pods
1 cinnamon stick
4 pieces edible silver leaf (varak) – optional

Soak the apricots in 750 ml water in a large plastic bath for 4 hours, covered with water, until plumped up.  Add the sugar, almonds, ginger, cardamom and cinnamon to the apricots and liquid and bring slowly to the boil, stirring until the sugar has dissolved. Reduce the heat to a simmer and cook until the liquid has reduced by half and formed a thick syrup. Pour into a bowl, then refrigerate. Serve in small bowls with a piece of silver leaf for decoration.

To add the edible silver leaf, invert the piece of backing paper over each bowl. As soon as the silver leaf touches the apricots it will come away from the backing and stick to them.

Chef’s note: A Kashmiri specialty best made from dried Kashmiri apricots but in this case get the best apricots you can find. The silver leaf makes this a special dessert but does not have to be used. It can be served with thick cream or yogurt to temper the sweetness.