Enjoy your vegan custard warm over cooked apricots. Photo / Babiche Martens

Grilled Apricots With Custard Recipe

Make the most of stonefruit season with this easy vegan dessert

Add a pinch of turmeric and no more, or your custard will become bright yellow. I used oat milk, but almond or soy are also great. The less-watery milks make for a creamier texture. A sneaky extra dash of maple is allowed if you have a sweet tooth.

GRILLED APRICOTS WITH CUSTARD
Serves 4

Custard
2 Tbsp cornflour
¼ cup water
Pinch turmeric
400ml non-dairy milk
1 Tbsp maple syrup
1 tsp vanilla extract

8 medium sized apricots, halved
1 Tbsp coconut oil
½ cup chopped almonds

1. To make the custard, combine the cornflour and water with a pinch of turmeric. Heat the milk in a medium sized pot until just boiling. Stir through the cornflour mixture until the custard is smooth and has thickened. Add the maple and vanilla to taste.

2. Preheat a grill pan to a medium heat. Brush the apricots with warmed coconut oil and cook for 5 minutes, then turn and cook for a further 2.

3. Serve the apricots warm with custard and chopped nuts.

Share this:
 
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter