As always, I was looking to use up something; in this instance, a bowl of apricots that were going a bit wrinkly – I sometimes think this blog should be subtitled “reactive cooking”. In fact, I think I will do just that!
[later] And I have, if you look at the address bar!
A bit of googling brought forther the fact that apricots are often flavoured with cardamon; I don’t know why I’d never though of it, because I love mixing fruit with spice.
So: cut some apricots in half, and remove the stones. Place them, cut side down, in a wide, shallow pan, and add some cardamon seeds (note: you want the little black seeds from inside the pods, not the pods themselves, if possible), a sprinkling of caster sugar (we like our fruit tart, so adjust to taste), a splash of vanilla essence, or a pod or whatever you prefer, vanilla-wise), and about half an inch of water.
Bring to the boil, then simmer gently for about five minutes. Remove the apricots to an oven proof dish, then reduce the liquor to about half its volume by boiling it fiercely. Pour it over the apricots.
In a food mixer, blitz 110g each of butter, ground almonds and caster sugar, 2 large eggs, and the rind of one lemon. Pour this over the fruit, and then scatter flaked slivered almonds over the top – I did wonder if this latter might be an almond too far, but it wasn’t.
Bake for an hour at gas 4 / 180C, serve with ice cream or cream. Truly lovely.