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Dinner with Rukmini
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Simply Roasted Apricots with Rose and Pistachio
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
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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