One of the great recipes from the recent Waterfront Festival held in the Gold Coast. Be sure to let me know what you think of these yummy recipes in the comments section.
Caramelised pumpkin and apricots with spices, yoghurt and pistachios
Serves 4
1kg pumpkin
1 cup dried apricots
250g sugar
1 stick of cinnamon
2 cloves
1 cardamom pod
Zest of 1 lemon
½ tsp orange blossom water
3 tbsp pistachios, roasted and crushed
Natural thick yoghurt
Peel and deseed the pumpkin and cut it into long wedges about the size of two fingers. Into a large deep frying pan, add in 3 cups of water and bring to the boil, reduce the heat and add in the pumpkin apricots, spices lemon zest and orange blossom water, making sure that the water just covers the pumpkin. Simmer the pumpkin until tender and most of the water has been evaporated. Remove the pumpkin and apricots from the water leaving the spices and lemon. Add in the sugar and increase the temperature to slowly boil until the water becomes syrupy. Pour the syrup over the pumpkin and apricots and allow the pumpkin to cool in the syrup. Serve with thickened yoghurt and crushed pistachios.
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