I don’t know about you, but dried fruit is one of my favorite treats. It’s so rich and fibrous that it satisfies really quickly compared to sweets with less substance. Like vanilla ice cream, which I could easily eat a pint of in one sitting. Uh, let’s not talk about those days. Anyway, I found inspiration for this Apricot Pudding recipe while looking for things to do with an abundance of dried apricots I managed to collect over the winter. They’re one of those things I tend to buy when they’re on sale, forget I have, and then wind up with a lot of over time. I do the same thing with organic apples. I just can’t resist a good sale on things that are normally kinda pricey!
As Qubani ka Meetha, this Apricot Pudding is traditionally made and garnished with slivered almonds and served swimming in cream. Like most Indian desserts, it’s the perfect palate cleanser after a complex meal. Honestly, South Asia has the whole food thing down. There isn’t anything I love more than Indian cuisine, and it adapts surprisingly well to the autoimmune protocol. Without the almonds or cream, this pudding is especially rich, so a little bit goes a long way. I garnished mine with a bit of fresh mint, but you can also use some coconut whipped cream if you like.
Of course, if you don’t have any dietary restrictions, feel free to add a handful of slivered almonds for garnish and a splash of heavy cream as well.
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- Place the apricots in a lidded dish, cover with cold water, put the lid on, and soak overnight.
- Place the apricots and water in a medium-sized saucepan, stir in the honey, and bring to a boil.
- Add the coconut milk and lemon juice. Stir constantly, mashing the apricots as they begin to soften, until the liquid has reduced and you have a thick, pulpy pudding.
- Portion into serving dishes. This can be served hot or refrigerated until cold.