Apricot Pudding, Pistachios and Amaretti biscuits

Oh hello!. I have so many things to show you but most especially..

How to use apricot leather

Firstly I made this Apricot Pudding with one of the special in my kitchen things I showed you a month or so ago. It’s a giant apricot leather sheet I can buy at my local Middle Eastern shop. I am sure if you have a bit of a look around you will find some of this too. It’s very popular for making puddings like this. With a bit of soaking it also makes great cake or tart fillings and makes a delicious fruity dessert like this. I have a few pots in the fridge as we speak because it’s a great make ahead dessert. It’s a little sweet, but with cream or yoghurt it’s heaven.

Just look at these. There is no way I could leave these behind when I visited a bottle shop in Chelsea markets, New York. I know we have casks of wine but we don’t have cans. So, next minute I was lugging them to the airport. It’s a very handy way to carry a drink. Not that I need encouraging

Speaking of handy  drink carriers, I totally fell in love with the next item.

Ha ha…. Insulated Wine Clutch. Don’t you just love it?. I do.

Now this next item is also a beauty and one I am very happy to support.  These are a brand new product designed by Sydney girl chef , Mel Horvat who wanted a simple way to add flavour without all the nasty bits. She set about producing these trays that hold 24 cells each and in each cell is a teaspoon of either coriander, garlic, ginger, parsley or chilli with a bit of olive oil– nothing else, welcome Palena Fresh. They are frozen and can be popped out when you need them.  Why? Well a lot of people use those supermarket tubes of herbs, garlic or ginger but they are full of all kinds of additives, preserves and salt. These trays are all pure ingredients. She argues that you save time and waste and they keep in the freezer for 6 months. Sounds like a great idea. I mostly have trouble in my fridge keeping chillies fresh. Popping out a square or two of these chilli’s has been very handy. She is looking for stockists. Ask a store near you to get them into the freezer section.  Hopefully that way they will come to a health food store near you. Visit here for all the details.  @palenafresh

Finally these gorgeous tiny pots are from Turkey. They were given to me by my darling friend Julia who I wish I could see more. They were carried all the way around Turkey then Greece and back to me. I love them.

Go and visit www.figjamandlimecordial.com and get connected other kitchens around the blogosphere.

Apricot Pudding

These are a simple pudding that goes perfectly after a Mediterranean sort of dinner or, anytime. You can dress it up or layer with cream or cake to make a fruity make ahead dessert

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert, No bake Desserts

Cuisine Middle Eastern

Servings 6

Ingredients

  

• 400 gram Apricot leather 1 packet
• 250 ml water 1 cup
• 400 ml apricot nectar juice, 1 can
• 395 ml condensed milk 1 can
• 20 ml Rose Water 1 Tablespoon

Garnish

• 6 strawberries
• 25 gm Toasted Pistachios, chopped
• 4 Crushed amaretti biscuits gluten free

Instructions

 

• Unravel the apricot a little and put into a pot with the water and the apricot juice. let stand for a couple of hours
• If you don't have that time continue with the next step and put the pot over the lowest heat and return occasionally to stir and break up the apricot until it becomes a puree.
• It will still have a few lumps so it is best to put the mixer into a blender or food processor and add the condensed milk and rose water. Purée on high till smooth. Pour straight into the glasses to set.
• Garnish the puddings with Fruit, nuts and crunchy amaretti biscuits.

Notes

You can whip 600 ml of cream and fold it through the apricot to make a lighter mousse
You could also stir in some plain unsweetened yoghurt