Poached Apricots with Tofu Ricotta and Granola Brittle

Ingredients

5 apricots, stoned and quartered
2 cups water
1/4 cup /50 g caster sugar
4 strips of orange zest, is a potato peeler
Seeds of 5 cardamom pods

For the Ricotta

1/2 cup/100 g vegan cream cheese
3/8 cup/30 g icing sugar
1 cup/70 g silken tofu
1/3 cup/40 g coconut oil, melted

Granola Brittle

3/8 cup/30 g golden syrup
3/8 cup/30 g coconut oil
3/8cup/30 g pecans chopped
2 tbsp soft dark brown sugar
3/8 cup/30 g rolled oats
1 T flour
1/8 t cinnamon
Seeds of 5 cardamom pods, ground in mortar and pestle
Good pinch of maldon salt

Instructions

To Make the Apricots

Bring the water and sugar to the boil in a medium saucepan. Add the orange zest and cardamom seeds and boil for a minute.
Add the apricots and reduce the heat to low. Simmer for 3 mins.
Transfer the Apricots using a slotted spoon to a bowl. Pour in the syrup from the pan through a sieve until the Apricots are just covered. Return the pan and what’s left of the syrup to the job over medium heat. Reduce for 10 minutes until the volume has reduced by about half. Again, pour the syrup over the apricots through a sieve. Allow to cool for twenty minutes and then cover and refrigerate for at least an hour.

To Make the Ricotta

Place all the ingredients into a high speed blender and blitz until almost smooth. (You can go completely smooth if you like but the texture resembles ricotta more if you leave it slightly lumpy)
Remove and refrigerate for an hour in a covered container.

To Make the Brittle

Preheat the oven to 180c and line a baking tray with parchment.
In a small pan over low heat mix together the coconut oil and the golden syrup until melted and combined.
Meanwhile mix all the other ingredients in a medium bowl.
Pour the coconut oil mixture over the dry ingredients and mix thoroughly.
Spread out evenly onto the parchment lined baking tray and place in the oven for 15 minutes, removing to stir half way through.
Remove from the oven and allow to cool thoroughly before breaking up into pieces.

To Plate Up

Put a large spoon of the ricotta onto a plate. Top with apricots and then top with the brittle pieces.

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