As I mulled over on how to finish off the last few fresh apricots in the bowl, I headed over to social media for a spot of inspiration. And the timeline was filled with stories on Ramazan and a lot of them had to do with food. They were bloggers sharing ideas for 'iftar' dinners at home and articles by food lovers on the cities' most revered and popular eating joints, each an institution in their own right. Photo features on the tiny lanes of the traditional Muslim neighbourhoods, all lit up and buzzing with food stalls, crammed against each other, that come up every evening of Ramazan to cater to the faithful, after a long day of fasting.
This is rich, decadent food in all its glory, that pulls no punches. And amidst all that food, mostly meat dishes, there is of course, always a mention of something sweet. Most of it were familiar sweets like phirni, malpuas, jalebis, sheer khurma, falooda but there were a few unfamiliar ones, like sandaal and 'khubani ka meetha'.
'Khubani ka meetha' caught my eye because 'khubani' is the Persian word for apricots. Popular in Hyderabad, it is a dessert made with dried apricots that are cooked with a sugar syrup to make a sort of a compote that is served with cream. However, the photographs are not too kind to it. The compote looks like some sort of brown sludge which I'll admit does not look very appetising.
But, I liked the idea of cooking apricots in a sugar syrup. Only instead of the dried ones, I used the fresh apricots that I had. And instead of cooking them into a compote, I decided to maintain their integrity by gently poaching them with some saffron and star anise.
Star anise because I like the way the spice flavours fruits and saffron because it imbues everything with that beautiful colour. I paired the apricots with some lightly sweetened and cardamom scented yoghurt. But, feel free to use whipped cream or even, some vanilla ice-cream if that is more to your liking.
Poaching fruit is a beautiful way to use up the fruit for a simple dessert. The cardamom in the yoghurt is very subtle because the star of the show are the apricots. That reduced saffron syrup just ties it all together beautifully with the help of those chopped pistachios on top.
It is fruity, lightly scented and delicately flavoured and does the job beautifully for a dessert on a week night. Try it before the apricots simply vanish from the market!