Mirin and spice poached apricots with cardamom cream

2
30 minutes

Ingredients

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)

Method

1
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
2
Reduce the heat to medium and add the apricot halves. Allow to cook for 12–15 minutes, or until soft and cooked through
3
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
4
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
5
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
6
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
7
Generously drizzle over the mirin syrup and garnish with dried edible flowers or petals