Vanilla Cardamom Apricots with Pistachio Praline (Slow Cooker)
I’m obsessed with slow-cooked apricots; I love their sweet, soft nature and residual tang. Perhaps it’s a hangover from my childhood – my grandmother made the ultimate apricot pie. I would do anything for just one more piece of it made by her loving hands. The toffee crunch of the praline is a great contrast to the soft apricots, and the caramel toffee is a lovely friend to the warming spices in this dessert.
Serves 4-6.
Ingredients 10
1 tbsp vanilla bean paste
6 green cardamom pods, bruised
12 apricots, halved
200 g caster sugar (superfine sugar)
350 ml white dessert wine, sticky
Pistachio Praline
200 g caster sugar (superfine sugar)
100 ml water
1 tsp ground cardamom
80 g pistachio nuts, roughly chopped
To Serve
labne
dried rose petals, to garnish, optional
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Method 5
Set the slow cooker to low and add the , , , , and . Give it a gentle stir, cover with the lid and cook for 4 hours. Remove the lid and cook for another 30 minutes to allow the liquid to reduce slightly. Allow to cool completely in the bowl.
Meanwhile make the pistachio praline. Bring the and to the boil in a small saucepan over medium–high heat. Brush down the sides of the pan with a wet pastry brush to remove any stray sugar.
Reduce the heat to medium and cook until it becomes a lovely caramel colour, about 5 minutes. Stir through the and (be careful as the mixture will spit).
Pour onto a sheet of baking paper and set aside to cool, about 10–20 minutes. Break into shards and set aside.
When ready to serve, smear a plate with a generous amount of labne or mascarpone. Gently scoop out the using a slotted spoon (being careful as they will be very soft) and place on top. Spoon over a few tablespoons of the poaching liquid, then top with pistachio praline and serve.
