- serves 6
- 6 fresh apricots
- 200 ml honey
- 2 star anise
- 1 ltr fresh orang juice
- 300 g fresh almonds
- 2 g Agar Agar
- 300 g yoghurt
- 1 vanilla pod
apricot and almonds
Ingredients
Method
APRICOTS
Heat orange juice, honey and anise to 80 c in a deep pan, add the apricots and poach for 30 mins.
Remove and place in the fridge for an hour until they firm up. Carefully remove the skins of the apricots and put the apricots to the side for later. Lay the skins on a silpat flat then in the oven or dehydrator at 90 c for two hours until crisp.
ALMONDS
Place fresh almonds into the orange poaching liquid for 5 mins at 80c.
Remove and place in a pan and toast until golden finish with a pinch of nutmeg. Store in dry place
YOGHURT
Use a fresh natural yoghurt whisk in fresh vanilla seeds and honey until smooth and it holds its self
ORANGE GEL
Remove anise from the poaching liquid and reduce it by half, then add the agar and simmer for 5 mins. Place in the fridge until set, Blitz the mixture with a hand held blender until smooth.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
