Warm Bagels with Poached Apricots Recipe
Ingredients
| A few strips of orange peel | ||
| 225 g / 8 oz / 1 1/3 cups ready-to-eat dried apricots | ||
| 250 ml / 8 fl oz / 1 cup fresh orange juice | ||
| 2.5 ml / 1/2 tsp orange flower water | ||
| 2 cinnamon and raisin bagels | ||
| 20 ml / 4 tsp reduced-sugar orange marmalade | ||
| 60 ml / 4 tbsp half-fat creme fraiche or soured cream | ||
| 15 g / 1/2 oz / 2 tbsp chopped pistachio nuts, to decorate | ||
Directions
1. Cut the strips of orange peel into fine shreds. Place them in boiling water until softened, then drain and place in cold water.
2. Preheat the oven to 160°C/325°F/ Gas 3. Combine the apricots and orange juice in a small saucepan. Heat gently for about 10 minutes until the juice has reduced and looks syrupy. Allow to cool, then stir in the orange flower water. Meanwhile, place the bagels on a baking sheet and warm in the oven for 5-10 minutes.
3. Split the bagels in half horizontally. Lay one half, crumb uppermost, on each serving plate. Spread 5 ml / 1 tsp orange marmalade on each bagel.
4. Spoon 15 ml / 1 tbsp creme fraiche or soured cream into the centre of each bagel and place a quarter of the apricot compote at the side. Scatter orange peel and pistachio nuts over the top to decorate. Serve immediately.
2. Preheat the oven to 160°C/325°F/ Gas 3. Combine the apricots and orange juice in a small saucepan. Heat gently for about 10 minutes until the juice has reduced and looks syrupy. Allow to cool, then stir in the orange flower water. Meanwhile, place the bagels on a baking sheet and warm in the oven for 5-10 minutes.
3. Split the bagels in half horizontally. Lay one half, crumb uppermost, on each serving plate. Spread 5 ml / 1 tsp orange marmalade on each bagel.
4. Spoon 15 ml / 1 tbsp creme fraiche or soured cream into the centre of each bagel and place a quarter of the apricot compote at the side. Scatter orange peel and pistachio nuts over the top to decorate. Serve immediately.
Chef
