Ingredients:

  • 1 cup (150g) dried apricots, halved
  • 2 cups (480ml) filtered water
  • 1/2 cup (100g) cane sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) green cardamom powder
  • 1 pinch (0.5g) saffron strands
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Place the halved dried apricots in a bowl and cover them with the filtered water. Allow them to soak for at least 5 hours or overnight to ensure tenderness.
  2. Drain the soaking water, reserving the liquid. Place the plumped apricots in a heavy-bottomed saucepan with the sugar and 1 cup (240ml) of the reserved soaking water.
  3. Simmer the mixture over medium-low heat, stirring occasionally, until the apricots turn a translucent mahogany color and the liquid thickens into a velvety glaze.
  4. Stir in the green cardamom powder and saffron strands.
  5. Fold in the fresh lemon juice just before removing from heat to balance the sweetness.
  6. Remove from heat, let cool to room temperature, and garnish with a drizzle of heavy cream before serving.