PREPARATION

Remove the stones from the apricots and discard them. Put the apricots in a saucepan together with a stick of cinnamon, cardamom pods, powdered ginger, sugar and water. Turn the heat on. The apricots will start releasing juices. When the sauce boils, reduce the heat such that it keeps simmering, and simmer uncovered until the sauce has thickened, about 30 minutes. Remove the cinnamon and cardamom pods and discard. Puree the sauce with an immersion blender. Add 2 tbsp of rose water and season to taste with salt and freshly ground black pepper. Depending on ripeness of the apricots, you may wish to add some more sugar as well.