Ingredients
For the braised apricots:
6 cardamom pods
450g/1lb unsulphured dried apricots
5cm/2in stick of cinnamon
water to cover
For the cashew cream:
225g/8oz cashew nuts, unsalted
450ml/15fl oz apple juice
Method
1. Press the cardamom pods gently with the back of a spoon to split them open. Put everything in a saucepan with a tight lid and bring to the boil. Simmer very gently until the fruits are soft and the liquor rich. This should take 30-40 minutes.
2. Put the nuts into a blender or food processor and whiz to a fine powder, you may need to stop and start a few times to give them a shake. The finer the powder the smoother the cream.
3. Add the apple juice slowly with the machine on its slowest setting. You will end up with a thick cream, which you can then adapt to the consistency you want by adding more apple juice and /or soya milk.
