Mountain Berries and Desert Spice by Sumayya Usmani

Author:Sumayya Usmani
Language: eng
Format: epub
Publisher: Frances Lincoln
Published: 2017-05-29T16:00:00+00:00

To decorate

a handful of pomegranate seeds

a handful of blanched slivered (flaked) almonds

Blitz the apple pieces in a food processor until a smooth purée has formed.

Heat the ghee in a saucepan over a medium heat, add the cardamom and apple purée and cook for 15–20 minutes until brown and all the water from the apples has been absorbed.

Next, add the sugar and begin to stir vigorously as the apple starts to thicken and glisten. Keep stirring until the mixture starts to leave the sides of the pan and it is dark brown and shiny.

Transfer the halva to a bowl, cover with clingfilm and allow to cool, then chill in the fridge for at least 1 hour.

When ready to serve, decorate with the pomegranate seeds and almonds and serve cool with whipped cream.

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