|Photo: Spiced puddings with saffron apricots recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced puddings with saffron apricots Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spiced puddings with saffron apricots.
375ml (1 1/2 cups) pouring cream
155g (3/4 cup) caster sugar
1/2 tsp cardamom seeds, crushed
875ml (3 1/2 cups) milk
135g (3/4 cup) rice flour
1 1/2 tbs cornflour (see note)
55g (1/3 cup) unsalted pistachio kernels, coarsely chopped
200g dried apricots, halved
500ml (2 cups) boiling water
Large pinch of saffron threads
140g (2/3 cup) caster sugar
To make the saffron apricots, place the apricot and boiling water in a large heatproof bowl. Sprinkle with the saffron. Set aside for 3-4 hours or until the apricot is plump.
Transfer the apricot mixture to a saucepan. Add the sugar and place over medium heat. Cover and cook, stirring occasionally, until the sugar dissolves. Simmer for 5 minutes or until the apricot is tender. Set aside to cool. Cover and place in the fridge.
Combine cream, sugar, cardamom seeds and 560ml (2 1/4 cups) of milk in a medium saucepan over medium heat. Bring just to a simmer, stirring occasionally, until the sugar dissolves. Whisk the remaining milk, rice flour and cornflour in a medium heatproof bowl until smooth.
Gradually whisk 375ml (1 1/2 cups) of cream mixture into the rice flour mixture to make a paste. Return to the saucepan over medium heat. Cook, stirring, for 2 minutes or until the mixture boils and is smooth and thick. Set aside to cool. Divide among six 300ml-capacity serving glasses. Cover and place in the fridge for 4 hours to chill.
Top with the saffron apricots and pistachio.
If you want this recipe to be gluten free, use gluten-free cornflour.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Fat saturated 22.00g
Fat Total 37.00g
Carbohydrate sugars –
Carbohydrate Total 95.00g
Dietary Fibre 4.50g
Australian Good Taste – November 2009 , Page 100
Recipe by Leanne Kitchen