Mirin and spice poached apricots with cardamom cream

Name: Mirin and spice poached apricots with cardamom cream
Total time: 30 min
Ingredients: 5 apricots, ripe, halved and stoned; 120ml of mirin; 120ml of water; 3 tbsp of dark brown sugar; 1 star anise; 1 cinnamon stick; 4 cloves; 1/2 tsp vanilla extract, optional; 240ml of double cream; 3 tbsp of icing sugar; 1 tsp ground cardamom; edible flowers, dried, to garnish (optional)

by Nisha Thomas

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Dessert
easy
2
30 minutes

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Nisha Thomas discovers how well mirin works in desserts with this beautiful spice apricots recipe. The rice wine adds delicate sweetness to the apricots which are poached with star anise, cinnamon and cloves for an aromatic finish. Served with a cardamom whipped cream, this makes an easy yet indulgent dessert.

First published in 2016

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This is the first time I've tasted mirin and I'm pleasantly surprised by how much I like it. I think I never really got around to experimenting with it before because I really didn't know where to go looking for it. Now that I have it figured out, I've made a note to self to discover new ways of cooking with mirin.

I'm quite thrilled at how mirin has worked so well in this dessert as I would never have thought of rice wine as a dessert ingredient. It's been very well received around here and the husband has already requested more such innovative recipes.

All sorts of fruits like peaches, pears, nectarines etc. should work in this recipe. Make sure you go for firm fruits so they don't disintegrate while poaching in the syrup. The mirin does add a delicate sweet flavour so I've gone easy on the sugar, although feel free to adjust according to taste. You can also serve them with Chantilly cream, custard or even ice cream. It tastes fab even on its own.

Ingredients

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Poached apricots

5 apricots, ripe, halved and stoned
120ml of mirin
120ml of water
3 tbsp of dark brown sugar
1 star anise
1 cinnamon stick
4 cloves
1/2 tsp vanilla extract, optional

Cardamom cream

240ml of double cream
3 tbsp of icing sugar
1 tsp ground cardamom
edible flowers, dried, to garnish (optional)

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Method

Place the mirin, water and sugar in a pan. Add the star anise, cinnamon, cloves and vanilla extract (if using) then place over a high heat and bring to the boil

Reduce the heat to medium and add the apricot halves. Allow to cook for 12–15 minutes, or until soft and cooked through

Scoop out the apricots with a slotted spoon and reserve in a bowl. Place the poaching liquor back on the heat and cook down to reduce the mirin mixture to a syrup consistency

Once thick and syrupy turn off the heat and mix the apricots back into the syrup. Set aside to cool completely before serving or chill until required

Before serving, whisk together the double cream and icing sugar until soft peaks form. Add the ground cardamom then continue to whisk to create stiff peaks in the whipped cream – be careful not to over-whip as the cream may split

Transfer the cream to a piping bag fitted with a large nozzle (plain or shaped – I chose a star-shaped nozzle). To serve, divide the apricots between serving bowls and pipe in a mound of the whipped cream

Generously drizzle over the mirin syrup and garnish with dried edible flowers or petals

First published in 2016

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Nisha Thomas

Nisha is a freelance writer, avid food blogger and wannabe food photographer.

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