Apricot sauce with figs and spices
4 servings
30 minutes
Apricot sauce with figs and spices is a harmonious blend of the sweetness of dried fruits and the warmth of aromatic spices, inspired by Italian cuisine. Ginger, cardamom, and fennel add a spicy kick to the sauce, while black tea reveals depth of flavor. Cooked apricots and figs turn into a delicate syrup that perfectly complements the creamy texture of Greek yogurt. This sauce can be served with morning porridge, cottage cheese, ice cream, or even cheeses, creating a refined gastronomic pleasure. Its rich taste evokes traditional fruit desserts of the Mediterranean, conveying the coziness and warmth of family meals. This recipe is a small journey into the world of aromas that delights not only with its taste but also with its tender texture.
1
In a saucepan, mix 2 cups of water, thinly sliced small ginger root, fennel, and cardamom. Bring to a boil and add tea bags. Remove from heat and let sit for 3 minutes. Remove the tea bags.
- Fresh ginger root: 30 g
- Fennel seeds: 0.3 teaspoon
- Green cardamom pods: 3 pieces
- Black tea bags: 2 pieces
2
Add halved dried apricots, quartered figs, and sugar. Return to heat and cook, partially covered, on low heat until soft and syrupy, about 20-25 minutes.
- Dried apricots: 170 g
- Sugar: 0.3 glass
- Dried black figs: 60 g
3
Serve warm with Greek yogurt.
- Greek yoghurt: to taste
