Fruit brochettes with rosewater cashew cream


  • 12 ripe apricots, about 300 g in total
  • 32 ripe sweet cherries, about 250 g in total, pitted
  • ⅔ cup (100 g) unsalted cashew nuts
  • ½ cup (125 ml) apple juice
  • 2 teaspoons rosewater
  • 1 teaspoon icing sugar to decorate
  • fresh mint leaves


  1. First prepare the rosewater cashew cream.
  2. Grind the cashew nuts in a food processor or blender to a fine powder, then continue grinding until it starts to clump together slightly.
  3. Alternatively, use a mortar and pestle to grind the nuts.
  4. Add 2 tablespoons of the apple juice and grind again.
  5. Continue adding the apple juice a little at a time, grinding after each addition to ensure that the juice combines well with the nuts, to form a pale creamy mixture.
  6. Stir the rosewater into the cashew and apple cream and transfer to 4 small pots or a serving dish.
  7. Cover and chill for at least 30 minutes.
  8. (It can be made up to a day ahead.
  9. )Halve and stone the apricots, then cut them into wedges.
  10. Thread the apricots and cherries onto 8 wooden skewers.
  11. Place the kebabs on plates, serving 2 per portion.
  12. Put the icing sugar in a tea strainer and dust a little over the fruit brochettes.
  13. Decorate with fresh mint leaves and serve with the rosewater cashew cream.

Serves 4
Preparation: about 20 minutes, plus at least 30 minutes chilling
Cooking: NA


Source: Light bites & lunches
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