Sweet but not sickly, comforting but not cloying, indulgent but healthy. Is this what you look for in a dessert? If so my quick and easy apricots could be the answer. This is incredibly simple, but with a GL of 4, apricots suit almost any diet. For more information on these golden balls of deliciousness please see my ‘Ingredient of the Month’ article from May 2016.
For 2 Servings
Warming Vanilla Apricots with Coconut Yoghurt
8-10 Apricots (on the firm side, but not rock-hard)
1tsp natural Vanilla Essence
Juice of 1 small Orange (blood oranges look good)
Pinch of Cinnamon
1tbls Pine Nuts or Flaked Almonds
Yoghurt or Coconut Yoghurt to serve
- Halve the apricots and remove their stones.
- Place in a saucepan with the orange juice, vanilla and cinnamon.
- Cook for 10-15 minutes, until the apricots are softened, but still hold their shape, and the juice is thick and glossy.
- Toast the pine nuts or almonds in a dry pan. Watch them closely; the interval between ‘toasted’ and ‘cremated’ is a very short one.
- Serve the apricots hot or warm with a good dollop of your chosen yoghurt. Sprinkle the nuts over the top and eat immediately.
You can prepare the whole thing in advance, and warm the apricots through when it’s time to eat.