- 1 cup water
- ½ cup honey, plus extra for drizzling
- 1 t ground cumin, plus extra for sprinkling
- 200 g dried baby apricots
- 1 cup Greek yoghurt
- Mulberries, raspberries or blackberries, for garnishing
In a small saucepan, combine the water, honey, cumin and lemon juice. Bring to a boil then reduce the heat to a gentle simmer. Add the apricots and simmer for 5 to 10 minutes. Remove from the stove and allow to cool.
Serve with the Greek yoghurt, drizzled with honey. Garnish with berries and sprinkle with extra cumin.
Apple and clove, cumin and apricot, crystallised ginger and salted pistachio, caramelised garlic and Riesling vinegar, wasabi and maple syrup…embrace the new spirit of adventure with these unusual flavour pairings.