Celebrate the summer season with the exquisite flavors of juicy fragrant apricots in this Saffron-Spiked Hyderabadi Apricot Compote. While fresh apricots have a fleeting season, dried apricots bring their intense sweetness to life in this elegant dessert, inspired by the rich culinary heritage of Hyderabad. With saffron lending its golden hues, this fragrant apricot compote is a delightful treat that can be enjoyed on its own or paired with ice cream, whipped cream, or velvety Greek yogurt.
Ingredients Needed
- Sugar
- Dried Apricots: we used dried Turkish apricots or Hunza. If you’re apricots are very dry you’ll need to rehydrated them before cooking them. Mine were fairly moist and pliable. Trader Joes and regular grocery stores also sell decent dried apricots.
- Water
- Saffron threads
- Lemon juice
- Toppings; Greek yogurt or Ice cream, or (a combination of Mascarpone + whipped cream)
- Chopped Nuts; sliced almonds and/or pistachios for garnish
How to Make Qubani Ka Meetha
- Prepare the Apricots: Rinse the dried apricots under cold water and place them in a bowl. Cover with warm water and let them soak for about 2 hours or until they plump up. If the apricots are plump and pliable you can directly cook them.
- Infuse Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Allow them to infuse and release their beautiful aroma.
- Cook the Compote: In a saucepan, combine the soaked apricots, sugar, water, saffron and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Whipped topping: To make the dessert extra elegant I whipped some whipping cream, vanilla extract along with mascarpone to make a rich and decadent topping, this is totally optional. This dessert is delicious even with greek yogurt or vanilla ice cream.
- Cool and Serve:
Qubani Ka Meetha
Equipment
- Sauce Pan
Ingredients
- 12oz-1 lb dried apricots chopped
- 2 tbsp sugar use more or less to your preference
- 1-2 cups water as needed to soak and soften the fruit
- ¼ tsp saffron
- ¼ tsp ground green cardamom
- 1 tsp lemon juice for balance
Topping
- ¼-⅓ cup heavy whipping cream
- ¼ cup Mascaporne
- 1 tsp sugar
- ½ tsp vanilla extract
- 1-2 tsp milk to thin if needed
- Chopped nuts for garnish
Instructions
- Place the apricots, sugar, cardamom, saffron along with enough water to cover the fruit.
- Bring it up to a boil and cook one a low simmer for 12-15 minutes or until the fruit is soft and jammy. The water should almost be evaporated while the fruit should be soft. Set aside to cool.
- While the fruit cooks, whip the cream, sugar with vanilla. Once whipped add the mascarpone and blend until silky and smooth. Keep chilled. This is an optional step, but worth it.
- Place 2-3 tbsps of the apricot compote in a pretty cup and top it with the mascarpone cream or Greek yogurt or vanilla ice cream with chopped nuts. Enjoy!
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