Roasted Apricots, Cardamom Cream and Pistachio Brittle

This is another very simple but effective dessert. I like to serve this as a light summer pudding when perhaps the main meal was on the heavy side. The pistachio brittle is totally addictive and stores well, so making a lot of it is always welcome.

INGREDIENTS

• 6 apricots (plums also work), stoned and quartered
• Juice of ½ orange
• 1 heaped tsbp honey
• For the pistachio brittle:
  • 100g caster sugar
  • 2 tbsp water
  • 80g unsalted shelled pistachios, roughly chopped
• For the cream:
  • 200ml double cream of choice
  • ½ tsp ground cardamom

METHOD

1. Preheat the oven to 190°C/375°F/gas 5 and line two baking trays with baking parchment.
2. Start by making the brittle. Put the sugar and water in a small saucepan over a low heat. Bring to the boil, swirling the pan until the sugar has dissolved. Continue cooking the sugar for about 10 minutes – it will change colour from light golden to deep amber. Watch it carefully so it doesn’t burn – it’s a fine line! Once it reaches this deep amber shade, remove from the heat and add the pistachios, stirring to coat the nuts, then pour on to one of the lined baking trays while still malleable. Set aside to cool – it will need about 15–20 minutes to fully set before you can crack it into pieces.
3. Next, lay the apricot quarters on the other lined baking tray. Pour over the orange juice and honey and mix well. Transfer to the oven and bake for 20 minutes until tender. Let them cool for 15 minutes before serving.
4. While the apricots are in the oven, whisk together the cream and cardamom until a thick dropping consistency.
5. Once the apricots are cooked, spoon a couple dollops of cream on to a small plate, create a well in the middle using the back of spoon and then spoon a few apricots in followed by a drizzle of their juices. Top with the brittle and serve.