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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Turkish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the apricots in alarge pan with water, the sugar, cardamom, peppercorns and lemon juice. | 2. Bring to the boil and simmer for 10 minutes. | 3. remove from the heat, allow to cool, then chill for at least 2 hours. | 4. For the praline, place the sugar in a small pan with 1 Tbs of water. | 5. Heat gently, stirring until the sugar dissolves, then bring to the boil and simmer rapidly until golden brown. | 6. While the sugar is boiling, brush a baking sheet with a little oil and scatter the pistachios over it in an even layer, keeping them all close together. | 7. As soon as the caramel is golden, allow the bubbles to subside, then pour over the nuts and leave to cool and set hard. | 8. Then, place the praline on a board and, with a heavy knife, chop into shards. | 9. Divide the apricots between 6 bowls and spoon over a couple of Tbs of the cooking liquer. | 10. Top each serving with a spoonful of creme fraiche and decorate with the praline shards. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apricot	250	g		120.0	27.8	3.5	0.975
caster sugar	50			-	-	-	-
cardamom pod	4		cracked	-	-	-	-
black peppercorn	1	teaspoon		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
creme fraiche	200			-	-	-	-
water	450			0.0	0.0	0.0	0.0
sugar	75	g	granulated	92.25	17.31	2.8875	1.44
sunflower oil	1	teaspoon		39.78	0.0	0.0	4.5
pistachio nut	50			34440.0	1670.955	1239.84	2787.18

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.