APRICOTS IN CARDAMOM SYRUP

Plump up dried apricots with vanilla and sugar syrup to serve with muesli, or store in jars to gift to friends.

INGREDIENTS

• 1 1/2 cups (330g) caster sugar
• 1/3 cup (80ml) lemon juice
• 1 vanilla bean, split, seeds scraped
• 15 green cardamom pods, bruised
• 2 1/3 cups (500g) dried apricots
• Muesli and natural yoghurt, to serve

• METHOD

  • 1
    Begin this recipe 1 day ahead.
  • 2
    Combine sugar, lemon juice, vanilla pod and seeds, cardamom and 1.25L (5 cups) water in a large pan over high heat.
  • 3
    Bring to the boil and cook, stirring, until sugar dissolves.
  • 4
    Reduce heat to medium-low and add apricots.
  • 5
    Cook for 10 minutes or until apricots are plump and tender.
  • 6
    Remove from heat.
  • 7
    Cover with plastic wrap.
  • 8
    Set aside at room temperature overnight.
  • 9
    The next day, spoon into four 1 cup (250ml) sterilised jars and chill until ready to use. Serve with muesli and yoghurt.