Honey Spiced Parfait with Vanilla Apricots

Michelle Cranston
Cook time 40 minutes + overnight
Servings 6


5 egg yolks
100g caster sugar
2 tablespoons honey
¼ teaspoon ground cardamom
500ml sour cream
200g dried apricots
1 vanilla bean, split
½ teaspoon rosewater

Honey Spiced Parfait with Vanilla Apricots


Line an 8 X 22 cm loaf tin with baking paper. Set aside.

Using a whisk or electric beaters, whisk the egg yolks, sugar and honey in a large bowl until thick and pale. Gently fold the cardamom and sour cream through, then spoon into the prepared tin. Freeze overnight or until firm.

To cook the apricots, put them into a saucepan with the vanilla bean and 2 cups water. Bring to the boil, then cover and allow the fruit to simmer over a low heat for half an hour.

Remove from the heat, stir in the rosewater and allow to cool.

Cut the parfait into six thick slices and serve with a spoonful of the apricots.