Caramelised Apricots With Tahini Cream And Pistachio Crumb Recipe
apricots with Demerara sugar balances out their naturally tart flavour when roasted. We’ve paired these with a cool, tahini cream and a fragrant lemon and pistachio crumb. All three elements are easy to achieve and can be used as garnishes in their own right on a whole host of other desserts.
Ingredients
- 6 apricots, halved and pitted
- 30g of unsalted butter, melted
- honey, to drizzle
- Demerara sugar, for caramelising
- 70g of shelled pistachios
- 1 tbsp of caster sugar
- 1 lemon, zested
- 300ml of double cream
- 60g of tahini
- 1 tbsp of icing sugar, sifted
- 1/2 tsp vanilla extract
Method · 40 min
- Preheat the oven to 200°C
- For the caramelised apricots, place the apricots cut-side up on a baking sheet. Brush lightly with the melted butter and drizzle with a little honey. Roast for 15-20 minutes, until soft and lightly caramelised at the edges
- For the pistachio crumb, toast the pistachios in a dry frying pan over a medium heat until fragrant, then remove and allow to cool slightly
- Place the nuts in a small food processor with the sugar, lemon zest and a pinch of salt. Pulse to a fine crumb then remove and set aside
- Remove the apricots from the oven. Sprinkle a generous, even layer of Demerara sugar over the cut sides and use a blowtorch to melt the sugar until it turns a deep amber colour. Set aside to cool for 10 minutes
- For the tahini whipped cream, place the cream in a large bowl and, using a balloon whisk, whip to soft peaks. Fold through the tahini, icing sugar, vanilla and a pinch of salt (you can do this in advance and store in the fridge, if you prefer)
- Spoon the tahini whipped cream into bowls and make a well in the middle. Arrange 3 apricots halves on top and scatter over the pistachio crumb
