|300.00 g||apricots — dried|
|125.00 ml||apricot juice|
|45.00 ml||castor sugar|
|1.00||fresh ginger — sliced|
|4.00||cardamom — pods, split open|
|3.00||saffron — strands|
|250.00 ml||cream — fresh, for whipping|
|15.00 ml||rose water|
|100.00 g||pistachio nuts — shelled|
Place the apricots, juice, sugar, ginger, cardamom and saffron in a pan.
Gently cook until thick and syrupy.
Chill until ready.
Whip the cream with the rose water until thick.
Cut the bananas in half and place the bottom halves on four plates.
Spoon the apricot mixture onto the halves and add a good dollop of cream.
Top with the other banana halves and sprinkle with the nuts.
Drizzle over a little more rose water if you like.