Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, baked apricots with rose water and cardamom. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Baked apricots with rose water and cardamom. Mix the water, rose water, vanilla together. Pop the cardamom pods in there too. Drizzle the liquid over the apricots.
Baked apricots with rose water and cardamom is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Baked apricots with rose water and cardamom is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook baked apricots with rose water and cardamom using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Baked apricots with rose water and cardamom:
- Get 6-8 apricots, halved and stone removed
- Get 3-4 tbsp water
- Get 1 tsp vanilla essence
- Make ready 1-2 tsp rose water
- Make ready 5 cardamom pods, bruised
- Make ready if you like, some toasted almonds/ sesame seeds and/or rose petals to sprinkle on top
Apricots are dusted with cinnamon and cardamom and drizzled with honey and sugar and roasted. These then are the base for a lovely rosewater scented batter in a tart pan. It is baked off till puffy and topped with toasted pistachios. Place the remaining apricots and cardamom seeds from the saucepan into a blender, adding the almonds, polenta/semolina, baking powder, sugar and eggs and blitz until combined.
Steps to make Baked apricots with rose water and cardamom:
- Preheat the oven to 200C.
- Lay the apricot halves in an ovenproof dish.
- Mix the water, rose water, vanilla together. Pop the cardamom pods in there too.
- Drizzle the liquid over the apricots. Bake for 20-25 mins. The apricots soften and go slightly gooey. Take the cardamom seeds out before serving.
- Sprinkle with toasted almonds/ edible rose petals/ toasted sesame seeds. Serve on their own or with some ricotta or ice cream. Enjoy š
It is baked off till puffy and topped with toasted pistachios. Place the remaining apricots and cardamom seeds from the saucepan into a blender, adding the almonds, polenta/semolina, baking powder, sugar and eggs and blitz until combined. It is very simple, and the combination of apricots, rosewater and cardamom is so fragrant and gorgeous - it was devoured in no time! Grease the sides of your springform cake tin and line the bottom with baking parchment. Discard the cardamom husks, leaving the seeds in the pan.
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