Chilli Poached Hanza Apricots with clove biscuits and Mascarpone

Preparation Time: 20 mins

Chilli Poached Hanza Apricots with clove biscuits and Mascarpone 
For the Apricots 
300grms castor sugar
125ml orange juice
125ml lemon juice
2 chilli peppers ( birds eye)( finely sliced)
24 dried Hunza apricots (soaked in the water for a couple of hours)
125ml Water 

Strain the apricots and keep aside, placing the soaking water into a heavy based saucepan
Add the sugar, stir over low heat until the sugar has dissolved then bring to the simmer until it forms a golden colour.
Add the chilli quickly, taking care not to splash, and then add the fruit juices.
Stir well Add the apricots and bring back to the boil. Cover the pan then Simmer the fruits for 15 – 20 mins,Then leave to cool in the liquid.

 To Make the Biscuits. 
150grms-unsalted butter
50 grms Muscavado sugar
100grms plain flour
100grms corn flour
Half-teaspoon baking powder
Half green chilli very finely diced
Half tsp fresh ground cloves
Half tspfinely grated lime zest. 

Pre-heat the oven to 160 dgres gas mark 3
Cream the butter and sugar together until light and fluffy.
Sift the flour corn flour ground cloves and baking powder into the batter mix.
Add all the remaining ingredients and mix gently until the dough sticks together.
Divide the dough into 6 even pieces
Roll out each one into a sausage and shape.
Place onto a non-stick tray or lined with Bake-0-glide.
Bake in the oven for 10-12 mins

When ready remove and cool on a wire rack. 
To serve spoon Apricots into a bowl and serve with a dollop of Mascarpone and a few spiced biscuits. .
Serves: 4
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