White Peaches, Ricotta, Honey and Rose Petals
If you can’t find fresh unsprayed rose petals, you can use dried baby rose petals.
100 ml Maggie Beer Verjuice
1/3 cup soft brown sugar
1 cup flaked almonds
2 cups Greek style yoghurt, strained
Pinch of saffron (approximately 10 threads)
5 tsp caster sugar
Zest and juice (150 ml) of 1 orange
3 cardamom pods
100 g dried apricots
1/2 tsp lemon zest
1/2 tsp lemon juice
Preheat oven to 180°C.
To make the almond crisp, place 50 ml Verjuice, brown sugar and flaked almonds in a bowl and toss to combine well. Spread the almond mixture evenly on a baking tray lined with baking paper. Bake for 9 minutes, then rotate the tray and cook for another 9 minutes, or until the almonds are pale golden, watching carefully to ensure the sugar doesn’t burn. Set aside to cool, then break into shards.
To make the labneh, mix the Greek yoghurt, saffron and 1 tsp of caster sugar together, then strain through fine sieve or muslin cloth overnight. Discard whey from labneh and set labneh aside until needed.
In a heavy based saucepan bring orange juice, zest, remaining Verjuice, 1 tablespoon of caster sugar, cardamom pods and dried apricots up to a gentle simmer. Remove apricots after 4 minutes. Return juice to heat, bring to boil and reduce until the liquid volume is 3 tablespoons. Place syrup over apricots and remove cardamom pods. Refrigerate for 8 hours, or overnight.
Just before serving, stir lemon zest and juice through labneh. The saffron threads will ‘melt’ into the labneh as it’s stirred.
To serve, place 1/4 of the apricots into the base of the serving glasses. Divide the labneh between both glasses and top with the remaining apricots. Top with almond crisp and drizzle with remaining syrup.
Credits: Maggie Beer
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