Charred Apricots with Saffron Shrikhand

Ingredients

For 4 servings

• 8 piece apricots, halved and pitted
• 300 g cherries, pitted
• 490 g Greek yogurt
• 100 g honey
• 67 g pistachios, crushed
• 30 g heavy cream
• 2 g rose water
• 2 g ground cardamom
• 1 pinch saffron, soaked in warm milk
• 3 g lemon zest
• 15 g dried rose petals
• 14 g ghee, melted
• 6 g fresh oregano
• 12 g sugar
• 1 pinch Salt

Method

1. 1

   Drain the yogurt in a cloth-lined sieve for 20–30 minutes.

2. 2

   Mix the drained yogurt with the honey, saffron milk, cardamom, rose water, cream, lemon zest and a pinch of salt; chill.

3. 3

   Toss the apricots and cherries with the ghee, sugar and a pinch of pepper.

4. 4

   Griddle the apricots cut-side down for 2–3 minutes, until caramelised, then add the cherries and cook until glossy.

5. 5

   Warm a little honey with the oregano until fragrant.

6. 6

   Spread the shrikhand into bowls, arrange the warm fruit on top and drizzle with the oregano honey, then finish with pistachios and rose petals.