Give apricots the exotic treatment with cardamom, star anise and cinnamon.
SPICED APRICOTS WITH CARAMEL COCONUT CREAM
100g brown sugar
1/2 cup water
1 whole star anise
1 cinnamon stick
2 whole cloves
2 cardamom pods, bruised
6 large ripe apricots, halved and seeded
270ml light coconut cream
35g toasted chopped pistachio nuts
Stir brown sugar and water in a medium frying pan over low heat, without boiling, until sugar is dissolved. Add star anise, cinnamon, cloves and cardamom and simmer for two to three minutes.
Add half the apricots, cut side down, and simmer for two minutes, then turn and cook until soft. Remove and cook remaining apricots. Remove fruit and add coconut cream, stir over low heat until smooth.
Put three apricot halves in each serving dish, add caramel coconut cream and scatter with pistachios.
-Sydney Morning Herald
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