Recipe courtesy of Laura Calder

Apricot Salad with Orange Flower Water and Pistachios

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  • Level: Easy
  • Total: 11 min
  • Prep: 5 min
  • Cook: 6 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
  2. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

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