| Ingredients
300 g dried apricots
3 tbs caster sugar
3 tbs slivered, blanched almonds
1 cm piece of ginger, sliced
4 cardamom pods
1 cinnamon stick
4 pieces edible silver leaf (varak) –
optional
|
Method
Soak the apricots in 750 ml water in a large plastic
bath 4 hours, covered with water, until plumped up.
Serve in small bowls with
a piece of silver leaf for decoration. To do this,
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.
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.
Chef's Quote
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 yoghurt to temper the sweetness. |
