Name: Deep-Fried Stuffed Apricots
Yield: Serves 4
Ingredients: 12 ripe apricots; 1 teaspoon finely grated orange zest; 100 ml (3½ fl oz) Greek yoghurt; 125 g (4½ oz) fresh breadcrumbs, made from Potato Bread; Zest of 1 orange, finely grated; Juice of ¼ lemon; 4 tablespoons ground almonds; 12 fresh dates, stoned and roughly chopped; 2 tablespoons dark rum; 1 tablespoon orange-flower water (optional); ½ teaspoon ground cinnamon; Vegetable oil, for deep-frying; 2 eggs, beaten; 50 g (2 oz) ground almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

An unusual way of serving one of my favourite and most delicate of fruits. It’s also a great way of using up leftover potato bread, should you have any!

Ingredients

12 ripe apricots
1 teaspoon finely grated orange zest
100 ml (

Method

Blanch the apricots in boiling water for 1 minute, then drain well and peel off the skins. Carefully cut down one side of each apricot and remove the stone, without damaging the flesh. In a bowl, mix together all the ingredients for the filling and use to stuff the apricots, closing them up afterwards.

Stir the orange zest into the Greek yoghurt and chill until ready to serve.