Cardamom Roasted Fruits
Photography Photography by Aaron McLean.
Serves: 6
INGREDIENTS
24 dried apricots
1 1⁄2 cups warm water
20 dried figs
20 pitted prunes
1-2 bunches of muscatel grapes – optional
2 lemons, zest and juice
1 vanilla bean
2 cinnamon sticks
3 tablespoons caster sugar
1 teaspoon cardamom seeds
METHOD
Preheat the oven to 200oC
Place the apricots and water in a baking dish and leave to soak for 1 hour. Split the vanilla bean and scrape out the seeds. Add the bean and seeds with the other ingredients, except the sugar and cardamom, to the apricots. Mix these together and sprinkle half over the dried fruits. Reserve the rest.
Roast the fruits for 15 minutes until they begin to colour. Remove from the oven and sprinkle over the remaining sugar mixture. Return to the oven for a further 10 minutes. The fruits are ready when glazed and slightly golden.
Serve warm or at room temperature with yoghurt and a crisp biscuit. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.