Cooking with B.J

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Khomani Ka Metha
Apricot Dessert


-450 g Fresh or dried Apricots
-900ml water
-225g Sugar
-50g blanched almonds, chopped
-150 ml double cream (Optional)

If using fresh apricots stone them and cut into quarters. Place the fresh or dried apricots in a saucepan. Add 300ml water, just enough to cover the apricots. Place the pan over low heat and allow the apricots to stew until they
become pulpy. Meanwhile, dissolve the sugar in the remaining water and boil it down to two thirds of the original quantity.  Puree the apricots in a blender or food processor or rub through a sieve. Mix the apricot puree and syrup together and pour the mixture into a serving dish. Decorate with chopped almonds and chill thoroughly before serving. Serve with whipped cream.