Mirin and spice poached apricots with cardamom cream

30 minutes


Poached apricots

  • 5 apricots, ripe, halved and stoned
  • 120ml of mirin
  • 120ml of water
  • 3 tbsp of dark brown sugar
  • 1 star anise
  • 1 cinnamon stick
  • 4 cloves
  • 1/2 tsp vanilla extract, optional

Cardamom cream

  • 240ml of double cream
  • 3 tbsp of icing sugar
  • 1 tsp ground cardamom
  • edible flowers, dried, to garnish (optional)


Place the mirin, water and sugar in a pan. Add the star anise, cinnamon, cloves and vanilla extract (if using) then place over a high heat and bring to the boil
Reduce the heat to medium and add the apricot halves. Allow to cook for 12–15 minutes, or until soft and cooked through
Scoop out the apricots with a slotted spoon and reserve in a bowl. Place the poaching liquor back on the heat and cook down to reduce the mirin mixture to a syrup consistency
Once thick and syrupy turn off the heat and mix the apricots back into the syrup. Set aside to cool completely before serving or chill until required
Before serving, whisk together the double cream and icing sugar until soft peaks form. Add the ground cardamom then continue to whisk to create stiff peaks in the whipped cream – be careful not to over-whip as the cream may split
Transfer the cream to a piping bag fitted with a large nozzle (plain or shaped – I chose a star-shaped nozzle). To serve, divide the apricots between serving bowls and pipe in a mound of the whipped cream
Generously drizzle over the mirin syrup and garnish with dried edible flowers or petals