Serves: 2
What You’ll Need:
- 4 Apricots, halved with stones removed
- 1 tsp ground cinnamon
- 2 tbsp honey / maple syrup
- Pinch of sea salt
- 200g Coconut yoghurt
- 1 Orange, juice and zest
- 50g California Walnuts
What To Do
- Preheat the oven to 180C
- Place the apricot halves on a baking tray, drizzle with 1tbsp honey and cinnamon with a pinch of salt
- Roast for 20-25 minutes until the apricots are tender and nicely golden on top.
- Mix together the yoghurt, 2tsp orange zest and 2 tbsp of the orange juice
- In a pan on medium heat toast the walnuts for 2-3 minutes until they release their aroma and turn slightly brown. Take off the heat and drizzle 1 tbsp maple syrup into the pan to coat and lightly caramelise the nuts
- Remove the apricots from the oven and carefully place on top of the yoghurt topping with the sweet walnuts
Developed by Dr Rupy for California Walnuts www.californiawalnuts.co.uk