apricot and almonds



11th January 2015

apricot and almonds

orange and anise poached apricot with orange gel


  • 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



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.


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


Use a fresh natural yoghurt whisk in fresh vanilla seeds and honey until smooth and it holds its self


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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you