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.
|1 Tbsp||maple syrup|
|1 tsp||vanilla extract|
|8||medium sized apricots, halved|
|1 Tbsp||coconut oil|
|½ cup||chopped almonds|
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- 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.
- Preheat a grill pan to a medium heat. Brush the apricots with warmed coconut oil and cook for5minutes, then turn and cook for a further 2.
- Serve the apricots warm with custard and chopped nuts.