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Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 25 g
- Protein
- 2 g
- Cholesterol
- 4 mg
- Sodium
- 4 mg
Ingredients
Directions
- 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.
- 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.
