Waffles with Poached HONEYCOT® Apricots & Rosewater Greek Yogurt

• Servings

  4

• Prepration Time

  10 mins

• Cook Time

  5 mins

INGREDIENTS

• 2 HONEYCOT® apricots halved with stone removed
• 2 tbsp butter
• 1 tbsp brown sugar
• 1 kilo HONEYCOT® apricots stone removed and sliced
• 1 1/4 cup honey
• 4 waffles warmed as per manufacturer's instructions
• 1 1/4 cup Greek yoghurt (1¼ cups)
• 1 tbsp rosewater
• 1 handful almond flakes toasted
• Mint to garnish

METHOD

• Heat the butter in a heavy based pan and place the apricot halves, flesh side down and grill until charred, the sprinkle of sugar will aid the charring process.
• Place sliced apricots in a pot with 2 cups of water and bring to a simmer over a gentle heat for 3 – 5 minutes. Set aside.
• In another pot heat the honey with some of apricot water until just warm. Keep for later, this will be to pour over the waffles.
• Mix the rosewater into the yogurt.
• To assemble the waffles: place the warmed waffle on a plate and spoon over the poached apricots and top with yogurt, honey and top with grilled apricot half and a scattering of almonds and mint.