Ingredients

The following ingredients have 4 Servings
  • 500g apricots, halved, stones removed (substitute well-drained canned apricots)
  • 1/2 cup (110g) caster sugar, plus extra 11/2 cups (330g)
  • 1 tsp vanilla bean paste
  • Juice of 1/2 lemon
  • 6 cardamom pods, pods reserved, seeds crushed
  • 2 tbs cornflour
  • 4 store-bought croissants
  • Sunflower oil, to deep-fry
  • Pure (thin) cream, to serve

Instruction

  • Combine apricot, sugar, vanilla, lemon juice and cardamom in a saucepan over high heat. Bring to the boil, breaking up apricot with a fork occasionally, for 5 minutes or until a jammy consistency.
  • Transfer 1/3 cup (80ml) cooking liquid to a bowl and stir through cornflour. Return cornflour mixture to apricot mixture, reduce heat to medium-high and cook, stirring occasionally, for 3 minutes or until reduced slightly. Remove from heat.
  • Cut an opening on the outside edge of each croissant, creating a pocket. Spoon 2 tbs apricot mixture into each pocket. Thread a wooden skewer through each opening to seal.
  • Half-fill a deep-fryer or large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 90 seconds when the oil is hot enough). In batches, deep-fry croissants, turning halfway, for 11/2-2 minutes or until a darker golden. Remove with a slotted spoon and drain on paper towel. Place extra sugar on a tray. Turn hot croissants in the sugar and scatter over sugar to coat.
  • Remove wooden skewers and serve croissants warm or hot with cream.