Recipe courtesy of Laura Calder
Apricot Salad with Orange Flower Water and Pistachios
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 25
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 4
- Total: 11 min
- Prep: 5 min
- Cook: 6 min
Ingredients
4 apricots
2 peaches
2 tablespoons sugar
2 tablespoons honey
1 drop orange flower water
2 tablespoons chopped green pistachios
Serving suggestion: Creme fraiche
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.