A Pakistani twist on a traditional Scottish dessert
150g Hunza apricots, soaked in boiling water overnight, boiled with 4 tbsp sugar, de-seeded and cooled
450g double cream
2-3 tsp heather honey
½ tsp ground cardamom
5 tbsp pinhead oatmeal
1 tbsp rose water
1 tbsp chopped pistachios
Prepare and chill the apricots. In a bowl, whip the cream until soft peaks. Mix in the heather honey and cardamom.
In a small frying pan, heat the pinhead oats until lightly toasted, turn off heat. Add rose water and stir.
In a serving bowl, add a little cream and pour in a few apricots followed by the cream and the pinhead oats. Repeat.
Serve chilled with a garnish of chopped pistachio.
Recipe: Sumayya Usmani