serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Dried, Preserved & Candied
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 g dried apricots
- a good pinch of saffron
- 60 g caster sugar
- 300 ml thickened cream
- 250 ml sour cream
- 3 tbsp icing sugar
- ½ tsp almond extract
- ½ tsp vanilla extract
- ¼ cup crushed pistachios
Instructions
- Place the apricots, saffron and caster sugar in a small saucepan and cover with 600 ml of water. Bring to a simmer, cover and simmer for 30 minutes, or until the apricots are softened. Allow to cool to room temperature, then blend to a coarse purée.
- Combine the creams, icing sugar and extracts in a bowl and whip to soft peaks. Fold in the apricot purée until just combined, reserving a little of the purée for layering, then layer into individual serving dishes and scatter with the pistachios to serve.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Dried, Preserved & Candied