Poached Apricots with Yoghurt and Granola
Upgrade your usual yoghurt and granola bowl with these delicious poached apricots cooked in a sweet and aromatic syrup with vanilla, cinnamon, green cardamom, sugar and lemon zest.
Equipment
- 1 medium cooking pot
Ingredients
- ~ 20 apricots
- 150 g sugar
- 350 ml water
- Zest of one lemon use vegetable peeler
- 1/2 bourbon vanilla pod
- 6 green cardamom pods
- 1 cinnamon stick
- 4 cloves optional
Instructions
- Wash the apricots, cut them in halves and take the seed out.
- Halve the vanilla pod lengthwise and scrape out the seeds.
- In a medium pot, combine water, sugar, lemon zest, vanilla pod and seeds.
- Bring to boil, breaking the vanilla seeds in the meantime with a wooden spoon.
- Add the cinnamon stick, cardamom pods and cloves (if using) and let simmer for 5-7 minutes.
- Add the apricots and carefully move around to arrange so that most are submerged in the syrup.
- Cook for another 5 and check for doneness. The apricots should soften but remain firm enough to not break up.
- Once ready, transfer the apricots to a bowl together with the syrup and let cool down completely to the room temperature.
- Enjoy as they are, or with vanilla ice cream, or top your granola & yoghurt bowl (make sure to pour in lots of syrup, too!)