French Apricot Salad With Pistachios and Flower Water |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 14 |
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This is a Laura calder recipe, I thought is is light and frilly and just screams spring. If you can't find orange flower water, rose water or lavender water works just as well Ingredients:
4 apricots |
2 peaches |
2 tablespoons sugar |
2 tablespoons honey |
1 drop orange flower water |
2 tablespoons chopped green pistachios |
Directions:
1. Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
2. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.
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