Stewed Apricots in Apricot Puree with Almond and Apricot Cakes . . An Indian dessert . . Vegan . .

This is an Indian dessert, that I’ve been making for years, and I believe I originally took it from a dessert by Mridula Baljekar who has long been a cooking guru of mine….

It’s an incredibly simple rich flavourful dessert…. minimum effort …maximum effect….

stewed apricots in apricot puree …

Serve as is …or with cakes or biscuits and a swirl of soya cream….

It really needs nothing…. it’s quite delicious as it is ….

stewed apricots in apricot puree….

§

STEWED APRICOTS IN APRICOT PUREE

Serves 4

a wonderfully simple vegan dessert

Ingredients:  

  • 300 gms. soft dried unsulphured apricots
  • 400ml. water
  • 60-70gms. sugar or agave syrup.

Method:

  • Soak apricots in water f0r 12-24 hours.
  • Transfer to a heavy saucepan.
  • Bring to the boil, then cover, and simmer on a low heat 20-25mins.
  • Allow to cool for a while.
  • With a slotted spoon, remove half the apricots and set aside.
  • Transfer the rest of the apricots and the cooking water to a blender, and blitz to a smooth puree.
  • Return puree to the saucepan, and add sugar/or/agave.  Taste  and adjust sweetener accordingly.  Bring to a gentle simmer and stir, until sugar is dissolved.

This dish can be flavoured with such things as lemon juice, vanilla extract, brandy, cinnamon or nutmeg.

  • If you wish to flavour the dish, then add the flavouring and then continue to simmer for a few minutes.
  • Return the reserved whole apricots to the puree and allow to warm through.

This dish is delicious served slightly warm, so if preparing in advance, put on a low heat for 5-10 mins. just before serving.

§

stewed apricots and almond cakes – vegan

§

VEGAN ALMOND, MARZIPAN AND APRICOT JAM CAKES

Ingredients:

  • 120gms. self-raising flour
  • 60 gms. ground almonds
  • 50 gms. sugar
  • pinch of salt
  • 60-70 gms. vegan spread such as sunflower spread – melted
  • juice 1/2 lemon
  • 80gms. vegan marzipan
  • Several tbs. apricot jam

Method:

  • In a large bowl, mix together flour, ground almonds and salt.
  • Chop the marzipan into small pieces and mix in with the flour and ground almonds.
  • Add the lemon juice, and then the melted vegan spread to the bowl of ingredients, enough to rapidly bring it together to form a soft dough. Don’t over work it.
  • Wrap in cling film or place in bowl and cover, and leave to chill – 30 mins. minimum.
  • Divide the dough into 12-16 pieces.
  • Form each piece into a ball, and then lightly flatten.
  • Indent the middle and put 1/2 – 1 tsp. jam in the indentation.
  • Repeat with each piece of dough.
  • Lay cakes out on a baking tray covered in lightly-greased baking parchment.
almond and apricot cakes – ready to bake
  • Place the tray in the refrigerator and chill for 30 mins. minimum.
  • Bake in a pre-heated oven Gas Mk 4-5 / 180/190C 30 mins, until golden.
  • Leave to cool before attempting to remove and placing on a cool rack to cool completely.

§

Peace

.

Goodwill

.

Festive Greetings

.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s