JAZZ™ Apples - Now in season

Waffles with Poached HONEYCOT® Apricots & Rosewater Greek Yogurt

  • Servings

    4

  • Prepration Time

    10 mins

  • Cook Time

    5 mins

INGREDIENTS

  • 2 HONEYCOT® apricots halved with stone removed
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 kilo HONEYCOT® apricots stone removed and sliced
  • 1 1/4 cup honey
  • 4 waffles warmed as per manufacturer's instructions
  • 1 1/4 cup Greek yoghurt (1¼ cups)
  • 1 tbsp rosewater
  • 1 handful almond flakes toasted
  • Mint to garnish

METHOD

  • Heat the butter in a heavy based pan and place the apricot halves, flesh side down and grill until charred, the sprinkle of sugar will aid the charring process.
  • Place sliced apricots in a pot with 2 cups of water and bring to a simmer over a gentle heat for 3 – 5 minutes. Set aside.
  • In another pot heat the honey with some of apricot water until just warm. Keep for later, this will be to pour over the waffles.
  • Mix the rosewater into the yogurt.
  • To assemble the waffles: place the warmed waffle on a plate and spoon over the poached apricots and top with yogurt, honey and top with grilled apricot half and a scattering of almonds and mint.

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