Tip: You can create this dessert with any seasonal fruit.
150g Hunza apricots, soaked in water overnight
450g full-fat Greek yogurt
2-3 tsp honey
1 tsp rosewater
2 tbsp pomegranate seeds
1 tbsp chopped apricot kernels or almonds
Begin by squeezing out the stones from the soaked Hunza apricots – they should slide out and the apricotshould retain its shape. Place stoned apricots back in the soaking liquid while preparing the rest of the dish.
In a bowl, combine the chilled Greek yogurt with the
honey and rosewater and mix until combined. Chill for a few minutes while toasting nuts.
Toast the apricot kernels or almonds in a hot, dry pan
and then keep aside.
To assemble, spoon out equal amount of flavoured
yogurt into three bowls, top each with Hunza apricots (without liquid), then toasted apricot kernels/almonds and pomegranate seeds. Serve chilled.