Tender apricots float in a pool of clear, subtly spiced dessert broth. Close to a compote in the way you serve it, this Korean-inspired dessert has a touch of the exotic and a lot of class.
- Portion size 8 servings
- Credits : Canadian Living Magazine: August 2007
- 1/4 cup thinly sliced peeled gingerroot
- 3 tablespoons black peppercorns
- 4 cups water
- 1 1/3 cup granulated sugar
- 2 cinnamon sticks
- 4 cups halved pitted apricots
- 1/4 cup whole blanched almond
MethodPlace ginger and peppercorns in square of cheesecloth; bring edges together and tie with string.
In large saucepan, bring water, sugar, cinnamon and spice bag to boil over high heat; boil for 5 minutes.
Reduce heat to medium-low; add halved apricots and almonds. Place parchment paper directly on surface; simmer just until apricots are tender, about 4 minutes.
Pour into heatproof bowl. Let cool for 30 minutes; refrigerate until cold, at least 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours, removing spice bag for milder flavour.) Discard spice bag and cinnamon sticks.
Nutritional facts Per each of 8 servings: about
- Sodium 6 mg
- Protein 2 g
- Calories 193.0
- Total fat 3 g
- Cholesterol 0 mg
- Total carbohydrate 43 g
- Iron 4.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 15.0
- Vitamin C 8.0