- makes 300 g serves
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 cup organic, sulphur-free dried apricots (see Note)
- 500 ml (2 cups) Chamomile Citron tea (see Note)
- juice of 1 organic lemon
- 1 vanilla bean, split lengthways and seeds scraped
Resting time 1 hour
Instructions
Soak the dried apricots in the tea for 1 hour or until they have absorbed the liquid.
Place the apricots and any remaining tea, the lemon juice and vanilla seeds in a food processor and process until a smooth puree forms. Transfer to a jar, then seal and refrigerate.
Note
• Sulphur-free dried apricots and Chamomile Citron tea leaves can be found at good health food stores or gourmet grocers.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
View recipes and more from Poh & Co. on our program page.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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