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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Simply Roasted Apricots with Rose and Pistachio

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Simply Roasted Apricots with Rose and Pistachio

The classic pairing of pistachio and rose is combined with ripe roasted apricots in this quick and easy vegan barbecued dessert.
Serves 4
Total 20 min
Prep 10 min
Cook 10 min
Easy

Introduction from Rukmini Iyer

When you’ve had your fill of ripe apricots (which may take some time – every time I looked for them in the kitchen to make this dish, one or two had mysteriously disappeared from the fruit bowl), try them simply griddled on the barbecue, with a shamelessly romantic orange and rose dressing.

Ingredients

8 just-ripe apricots, halved and stones removed
olive oil, for brushing
30g pistachios, roughly chopped
2 tbsp dried rose petals (optional)
demerara sugar, to serve
For the dressing:
1–2 drops of rosewater
½ orange, juice and zest
2 tsp caster sugar

Essential kit

You will need: a barbecue.

Method

Brush the cut side of the apricots with a little olive oil.

For the dressing, mix the rosewater with the orange zest and juice and caster sugar, stirring until the sugar has dissolved. Go very gently with the rosewater – it varies in strength, and you want to use it drop by drop until you’ve reached the optimum level of rosiness, as Nigella says.

Once your barbecue is at a medium heat, barbecue the apricots cut side down for about 5 minutes, or until just starting to char.

Tumble the fruit on to a plate and gently stir through the rose and orange dressing. Scatter with the pistachios and rose petals, and serve warm, with the demerara sugar on the side for an optional sweet hit.

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From the book: The Green Barbecue

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