Winter warmer, anyone? Sue Quinn’s roast apricots with cardamom, spiced cream and amaretti is packed with flavour; apricots dripping with cardamom-infused honey, spiced cream and crunchy amaretti biscuits
• 12 ripe apricots, halved and pitted
• 4 long strips unwaxed lemon peel
• 12 green cardamom pods, crushed and seeds removed
• 6 tablespoons runny honey
• 500ml double cream
• 1 heaped tablespoon icing sugar, sifted
• 1 teaspoon ground cinnamon
• 4 amaretti biscuits, crushed
1 Preheat the oven to 190°C.
2 Place the apricots, cut-side up, in a single layer in a 30 x 20 x 5-cm roasting tray and tuck the lemon peel between them.
3 Using a mortar and pestle, finely grind the cardamom seeds. Mix the cardamom together with the honey and 120ml warm water.
4 Pour the mixture over the apricots, making sure to fill indentations in the fruit. Bake for about 20 minutes, basting occasionally. The fruit should be very tender but still holding its shape. Leave to cool to room temperature.
5 Very lightly whip the cream – it should flop off the spoon readily – and fold in the icing sugar and cinnamon.
6 To assemble, layer the apricots and cream into four serving glasses and top with the crushed biscuits, or simply arrange on plates. Serve immediately.
Recipe courtesy of Sue Quinn, extracted from Roasting Tray Magic