Apricot Salad with Orange Flower Water and Pistachios

Name: Apricot Salad with Orange Flower Water and Pistachios
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 4 servings
Ingredients: 4 apricots; 2 peaches; 2 tablespoons sugar; 2 tablespoons honey; 1 drop orange flower water; 2 tablespoons chopped green pistachios; Serving suggestion: Creme fraiche

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Apricot Salad with Orange Flower Water and Pistachios

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

139

Total Fat

4

Saturated Fat

1

Carbohydrates

27

Dietary Fiber

2

Sugar

25

Protein

2

Cholesterol

4

Sodium

4

Total: 11 min
Prep: 5 min
Cook: 6 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

139

Total Fat

4

Saturated Fat

1

Carbohydrates

27

Dietary Fiber

2

Sugar

25

Protein

2

Cholesterol

4

Sodium

4

Total: 11 min
Prep: 5 min
Cook: 6 min

Ingredients

4 apricots

2 peaches

2 tablespoons sugar

2 tablespoons honey

1 drop orange flower water

2 tablespoons chopped green pistachios

Serving suggestion: Creme fraiche

Directions

Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.