Apricot Recipe- Saffron Infused Dried Fruit Dessert

Last Updated on 3 months by Neha Deshmukh

Apricot Recipe – Saffron Infused Dried Fruit Dessert

Introduction

Oh, apricots! Just the smell of them always takes me back to summer holidays spent at my grandmother’s place. This saffron-infused apricot dessert is a little piece of those memories, and honestly, it’s so simple to make, you’ll wonder why you haven’t tried it before. It’s a beautiful blend of sweet, floral, and slightly tangy flavors – a real treat for anyone with a sweet tooth! I’m so excited to share this family favorite with you.

Why You’ll Love This Recipe

This apricot recipe isn’t just delicious; it’s wonderfully easy. It requires minimal effort and ingredients, making it perfect for a quick dessert when guests pop over, or a comforting treat for yourself. The saffron adds a touch of luxury and a beautiful aroma, elevating simple dried apricots into something truly special. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

Here’s what you’ll need to whip up this delightful dessert:

• ½ cup dried apricots (about 85g)
• 2 tablespoons sugar (about 25g)
• 5-6 saffron strands
• Cream and nuts, as needed for garnish

Ingredient Notes

Let’s talk ingredients! The quality of your dried apricots really matters. Look for plump, slightly soft apricots – they’ll give you the best flavor and texture. I prefer the Kashmiri apricots if I can find them; they have a lovely sweetness.

Now, saffron! Don’t skimp on this. A little goes a long way, but it truly makes the dessert. Crush the strands gently before adding them to release their flavor and color. You can find good quality saffron at most Indian grocery stores.

Interestingly, different regions in India use different types of apricots. In North India, you’ll find a lot of use of apricots from Himachal Pradesh, while in the South, dried apricots are often imported.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your dried apricots a good soak. Place them in a bowl and cover them with water – make sure the water goes about an inch above the apricots. Let them sit overnight (around 8 hours). This rehydrates them beautifully, making them soft and plump.
2. The next day, drain the apricots, but don’t discard the soaking water! Pour the apricots and the water into a saucepan. Add the sugar and place it on low heat.
3. Now comes the fun part – mashing! Using a wooden spoon, gently mash the apricots while stirring continuously. You want to break them down into a pulpy consistency.
4. Add your crushed saffron strands and stir them in well. Watch as the mixture starts to take on a beautiful golden hue!
5. Keep cooking and stirring – this is important to prevent sticking. The mixture will gradually thicken. This usually takes about 20-25 minutes.
6. Once it’s thickened to your liking, remove the saucepan from the heat and let it cool completely.
7. Finally, divide the cooled apricot mixture into serving glasses. Top each glass with a dollop of cream and a sprinkle of your favorite nuts. I love pistachios and almonds!

Expert Tips

• Don’t rush the cooking process. Low and slow is the key to preventing sticking and achieving the right consistency.
• If you find the mixture is getting too thick, add a tablespoon or two of the apricot soaking water.
• For a smoother texture, you can use a hand blender after mashing, but I personally prefer the slightly rustic texture of a wooden spoon mash.

Variations

• Vegan Adaptation: Simply swap the dairy cream for a plant-based cream, like coconut cream or cashew cream. It works beautifully! My friend, Priya, swears by the coconut cream version.
• Spice Level: If you really love saffron, feel free to add a few more strands. Just remember, it’s potent!
• Festival Adaptations: This dessert is lovely to serve during festivals like Diwali or Holi. You can add a sprinkle of edible silver leaf (varak) for an extra festive touch.

Serving Suggestions

This apricot dessert is wonderful on its own, but it also pairs beautifully with a cup of masala chai or a glass of cold milk. It’s a perfect ending to a light meal.

Storage Instructions

You can store leftover apricot dessert in an airtight container in the refrigerator for up to 3 days. The texture might change slightly, but it will still be delicious!

FAQs

• What type of apricots work best for this recipe? Plump, slightly soft dried apricots are ideal. Kashmiri apricots are a great choice if you can find them.
• Can I use apricot jam instead of dried apricots? While you could try, the texture and flavor won’t be the same. Dried apricots provide a unique chewiness and concentrated flavor that jam just can’t replicate.
• How do I know when the apricot mixture has reached the right consistency? It should be thick enough to hold its shape, but still slightly soft and spoonable. It will thicken further as it cools.
• What is the significance of saffron in this dessert? Saffron is considered a luxurious spice in India and is often used in desserts for its beautiful color, aroma, and subtle flavor. It’s also believed to have medicinal properties!
• Can this dessert be made ahead of time? Absolutely! You can make the apricot mixture a day or two in advance and store it in the refrigerator. Just add the cream and nuts right before serving.