A trip down memory lane just isn’t complete without revisiting favourite desserts. This would make my top 5 list.
A variation of the popular Indian /Mughlai dessert, Khubani ka Meetha, this recipe makes good use of dried apricots to give it that sweet and tangy taste.
This dessert was extra special because it was made just once a year. It was a celebration special, as a toast to our grandparents’ on their anniversary. The menu would never vary and was a great favourite across the three generations. It was always prawn curry and toast followed by apricot compote and home made custard.
Our normally talkative and noisy household would be enveloped in silence as we used our senses to savour every mouthful. The only sounds were the clink of the cutlery against the plates or bowls and the appreciative sighs all round.
That scene was repeated last week when I made this batch of the compote.
I hope you and your family enjoy it as much as we do!
200 grams dried Apricots
150 grams caster sugar
75-100 ml water
2 teaspoons lime juice
- Wash & soak apricots in 100 mils of water for 3-4 hrs.
- Drain and reserve the liquid.
- Slit the apricots & de-seed them. Keep the kernels aside.
- In a pan, add sugar and half of the reserved liquid. Cook the apricots for about 5-7 min. Then add the lime juice & keep cooking till the compote thickens. (If it is too thick, add some more of the reserved liquid.)
- When the syrup coats the back of a spatula, turn the gas off.
- Meanwhile, crack open the kernels. The seeds look and taste like mini almonds. Add these to the compote while still warm.
- Cool & bottle it.
Serve with home made custard.
- The original recipe call for 300 grams sugar for 200 grams apricots. I find that a tad too sweet for my taste and have used 150 grams.
- Again, I have modified the recipe which originally calls for the juice of 1 lime
- Some versions call for the mini almonds to be added in step 4 and cooked along with the apricots. I like mine to be crunchy so I add them towards the end.