Our Swiss apricots are so delicious this year! You can eat them just as they are or you can prepare them in a variety of different ways to add a summery, fruity touch to any dish. This creamy cashew porridge topped with caramelized apricots and fresh lemon thyme is a dreamy delight. The more spoonfuls you enjoy, the more apricots will grow in years to come. So tuck in and start looking forward to many more years with the tastiest apricots in the world!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
To serve & decorate
How it's done
Heat the coconut oil and maple syrup in a frying pan. Place the apricots cut side down in the pan, scatter the thyme on top. Heat the apricots for approx. 3 mins. and caramelize. Turn the apricots and cook for a further 1 min. Remove the pan from the heat.
Bring the water to the boil along with 200 ml of the almond drink and salt. Add the oats, bring to the boil, reduce the heat, cook over a medium heat for approx. 5 mins., stirring occasionally. Stir the cashew butter, vanilla and honey into the porridge. Remove the pan from the heat, stir in the remaining 125 ml of almond drink. Divide the porridge into bowls.
To serve & decorate
Spread the apricots on top of the porridge, decorate with the nuts, honey and thyme.
|Tip:||If you can't find any lemon thyme (often available at weekly markets), you can also use regular thyme.|
|Tip:||For hot summer days: This porridge can also be made the night before and can then be covered and refrigerated overnight. Simply drizzle a little oat or rice milk over the top in the morning, caramelize the apricots and finish off with the toppings!|
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