Warm Bagels with Poached Apricots
|Orange peel strips||1 Tablespoon (Few Strips Required)|
|Dried apricots||8 Ounce (225 Gram, 1 1/3 Cups, Ready To Eat)|
|Fresh orange juice||8 Fluid Ounce (250 Milliliter, 1 Cup)|
|Orange flower water||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Cinnamon raisin bagel||2|
|Low sugar orange marmalade||20 Milliliter (4 Teaspoon)|
|Half fat creme fraiche/Soured cream||60 Milliliter (4 Tablespoon)|
|Chopped pistachio nuts||1⁄2 Ounce (To Decorate, 15 Gram, 2 Tablespoon)|
1. Cut the strips of orange peel into fine shreds. Place them in boiling water until softened, then drain and place in cold water.
2. Preheat the oven to 160°C/325°F/ Gas 3. Combine the apricots and orange juice in a small saucepan. Heat gently for about 10 minutes until the juice has reduced and looks syrupy. Allow to cool, then stir in the orange flower water. Meanwhile, place the bagels on a baking sheet and warm in the oven for 5-10 minutes.
3. Split the bagels in half horizontally. Lay one half, crumb uppermost, on each serving plate. Spread 5 ml / 1 tsp orange marmalade on each bagel.
4. Spoon 15 ml / 1 tbsp creme fraiche or soured cream into the centre of each bagel and place a quarter of the apricot compote at the side. Scatter orange peel and pistachio nuts over the top to decorate. Serve immediately.