French Apricot Salad With Pistachios and Flower Water

“This is a Laura calder recipe, I thought is is light and frilly and just screams spring. If you can't find orange flower water, rose water or lavender water works just as well”
READY IN:
10mins
SERVES:
4
YIELD:
1 salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
  2. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

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