Saffron And Anise Poached Apricots With Cardamom Scented Yoghurt

As I mulled over on how to finish off the last few fresh apricots in the bowl, I headed over to social media for a spot of inspiration. And the timeline was filled with stories on Ramazan and a lot of them had to do with food. They were bloggers sharing ideas for 'iftar' dinners at home and articles by food lovers on the cities' most revered and popular eating joints, each an institution in their own right. Photo features on the tiny lanes of the traditional Muslim neighbourhoods, all lit up and buzzing with food stalls, crammed against each other, that come up every evening of Ramazan to  cater to the faithful, after a long day of fasting.

 

This is rich, decadent food in all its glory, that pulls no punches. And amidst all that food, mostly meat dishes, there is of course, always a mention of something sweet. Most of it were familiar sweets like phirni, malpuas, jalebis, sheer khurma, falooda but there were a few unfamiliar ones, like sandaal and 'khubani ka meetha'.

 



'Khubani ka meetha' caught my eye because 'khubani' is the Persian word for apricots. Popular in Hyderabad, it is a dessert made with dried apricots that are cooked with a sugar syrup to make a sort of a compote that is served with cream. However, the photographs are not too kind to it. The compote looks like some sort of brown sludge which I'll admit does not look very appetising.

 

But, I liked the idea of cooking apricots in a sugar syrup. Only instead of the dried ones, I used the fresh apricots that I had. And instead of cooking them into a compote, I decided to maintain their integrity by gently poaching them with some saffron and star anise.

 

Star anise because I like the way the spice flavours fruits and saffron because it imbues everything with that beautiful colour. I paired the apricots with some lightly sweetened and cardamom scented yoghurt. But, feel free to use whipped cream or even, some vanilla ice-cream if that is more to your liking.

 

Poaching fruit is a beautiful way to use up the fruit for a simple dessert. The cardamom in the yoghurt is very subtle because the star of the show are the apricots. That reduced saffron syrup just ties it all together beautifully with the help of those chopped pistachios on top.

 

It is fruity, lightly scented and delicately flavoured and does the job beautifully for a dessert on a week night. Try it before the apricots simply vanish from the market!

 

Sacher Torte

If there is one movie I were to remember fondly from my childhood, it would have to be 'The Sound of Music'. I knew every scene, every dialogue and the best part of the movie, every song. Undeniably, the songs made this movie. As a little girl, I sang along with "Do Re Mi", yodelled unsuccessfully with "The Lonely Goatherd" and was completely captivated with Julie Andrews when she sang about her "Favourite Things". With an overly simplistic understanding of the world that is a child's prerogative, one was smitten by Maria, ambivalent towards the Colonel and absolutely detested the horrid Baroness.

 

And then one grew up. You observed the subtle nuances of the plot and appreciated what a good looking man Christopher Plummer was. Remember the scene at the Church where as a groom, he waits for his bride at the altar?! One would also understand the political milieu in which the movie was set and that would make the Colonel's soulful rendition of 'Edelweiss' towards the end, particularly poignant and memorable!

 

Lady Gaga's tribute to the movie at this year's Oscars would remind us that this month would mark fifty years since its release in 1965!!

 

Well, if lady Gaga can sing, I can bake! Never a better time to bake a Sacher Torte, Austria's most famous cake!

 

 

There are more than a couple of recipes on the Web. I relied on the ever dependable Mary Berry's version. There are three components to the Sacher Torte - the cake, the apricot jam that is used to glaze it and then the glossy chocolate glaze to finish it all of.

 

There is nothing complicated about any of it but do get your mise-en-place done. It just makes it all that much easier to get through all the steps.

 

 

As there is no baking powder used, this is a dense, chocolate cake, on the drier side. Despite being generous with the apricot jam and slathering it all over, the taste of it didn't really come through. Maybe, it would have helped to layer the cake in half and fill it with jam to accentuate the taste of the apricot jam.

 

But, if you ask me, the main component is that chocolate glaze. On its own, the cake layer does not impress out of the ordinary. It needs the chocolate glaze to correct all it lacks and make the Sacher Torte the delightful tea time treat it claims to be!! Although, the humidity did play a bit of a spoiler with the gloss, it was delightful all the same.

 

 

You might serve it with a dollop of whipped cream but for me, a cup of coffee was perfect to wash it down.

 

So, what do you remember most of the movie?? Have a great week ahead!!

Baked Apricots with Lemon Tea

Ever since I started blogging, I have become more attuned to local and seasonal produce. Look back at my earlier posts and you will notice the local, seasonal calendar of fruits is what guides the subject of my posts. This year, we've had a good and bountiful stone fruit season and I have had my fill of these fruits, fresh and ripe, just as they are!

But, as the season draws to a close, you can sense that the best of the season's produce is behind us. So, I have been looking for ways to prolong this season, with desserts and bakes that celebrate these fruits that aren't in their prime any longer. For instance, apricots rarely make an appearance in Indian markets, a fleeting one at most. So, when I saw a mound of them, freshly arrived from North India, I just had to buy them because for all my proclaimed love for fruits, I've never tasted a fresh apricot. Sad but true!

 

 

Unfortunately, while these fruits had the most beautiful colour, they were sadly lacking in flavour. So, I turned to my most trusted advisor on how to cook with the fruit of the season, Nigel Slater's Ripe. I can't praise this book enough and it hasn't disappointed till date.

 

I wanted something simple that didn't involve elaborate cooking. This recipe of gently poaching the fruit with lemon tea and vanilla was just what I was looking for. And it definitely did not disappoint. With ten minutes of prep and forty minutes in the oven, this recipe transformed a bland fruit into a dainty and elegant dessert.

The citrusy lemon awakens these fruits with their subtle zestiness while the vanilla and the star anise infuses it with a delicacy that washes over you with its simplicity. Paired with vanilla ice-cream, it is a subtle and light dessert that will be a perfect end to any meal.  

 

Much like a beautiful piece of music, all the flavours are in perfect harmony and this dessert enervates and calms at the same time. Try it once, it will awaken your senses!