I came across this recipe in the June edition of Bon Appetit. Not only did the ingredients sound delicious, it had some flavor combinations that intrigued me. Ground cardamom? The only time I had used cardamom was in a few Thai dishes, but never in a dessert.
In my stash of Thai spices, I found a bag of cardamom pods and decided to pound them in my trusty mortar and see how this whole recipe shook out.
Cardamom is from the ginger family. When you see the pods in the store there are two varieties. The green pod is from India to Malaysia. The black pod (which is a lot bigger) is from Asia and Australia. After doing some research, I read that the powder is added to Arabic coffee. Going to try that tomorrow with my morning cup of joe! Other ethnic groups use cardamom in bread or curries. Guatemala is the world’s largest producer of cardamom, with Nepal a close second.
The recipe is really easy and it is one of those desserts that you just want to stick your face in the bowl and lick up any remaining bits. The cardamom is not over powering at all, but adds that extra flavor in the background that ties the whole dessert together. Enjoy!
1 cup (packed) brown sugar
1 tsp. ground cardamom
6 large or 12 small apricots halved, pitted
3 1/2 tbs. honey, divided
2 tbs. unsalted butter, diced
1- 8 oz. container of creme fraiche
2 tsp. vanilla
Preheat oven to 425. Mix brown sugar and cardamon in a 11 X 7 X 2 glass baking dish. Add apricots. Pour 1/4 cup water and 2 tbs. honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 – 15 minutes. Cool 5 minutes.
Whisk creme fraiche, remaining 1 1/2 tbs. honey, and vanilla in small bowl.
Divide warm apricots and syrup among small bowls. Spoon honey-vanilla creme fraiche over and serve.