Saffron Apricot ‘Jam’
I’ve developed this recipe for my final menu with Plant Academy London. It can be used in many different ways, both in savoury or sweet dishes. I find that it goes really well with roasted beetroots and walnut, but also with peanut butter on toast or even a plant-based cheese. It tastes both sweet and tangy, I just love it!
Ingredients
1 pot
- 15 dried apricots
- juice of 4 oranges
- 1/4 preserved lemon
- 1 pinch of saffron threads
- 1 tsp rose water
- pinch of salt
Method
In a saucepan, add the dried apricots, orange juice, saffron and salt. Bring to boil, then simmer for around an 1 hour.
Once the apricots have absorbed part of the juice and aromas (they should look tender and juicy like in the picture below), take off the heat and let them cool.
Transfer them with the leftover juice in a high-speed blender, add the preserved lemon and rose water, blend until you get a purée. Fell free to add some water to help the process if needed.
Enjoy on a toast, with nut butter, with plant-based cheese or many other ways!
