Makes 2-4 servings
½ cup of Kettleman Apricot Blossom Syrup
2 1/2 cup of organic cane sugar
2 1/2 cup of water
3 cups of Kettleman Blossoms or organic stone fruit blossoms
(If you don’t have access to stone fruit blossoms, substitute with rose water or orange blossom syrup available at international food markets.)
1/2 cup of blanched unsalted almonds
1/2 cup of raw unsalted pistachios
1/3 cup of pine nuts
1/3 cup of sliced dried apricots, sliced
1 cup of Greek yogurt
2 navel oranges, supremed
2 kiwi fruit, peel and cut into small diced squares
To make the blossom syrup:
In a medium-sized saucepan, add 2 ½ cups of water and bring it to a simmer. Add sugar, using a whisk, allow the sugar to dissolve, and bring it to a light boil. Remove from heat and cool the syrup to room temperature.
Add 3 cups of the blossoms into a jar and add the cooled syrup over the flowers.
Refrigerate for 24 hours. Pour the syrup over a sieve into another jar.
Refrigerate after use.
To make the nut mixture and yogurt:
Place the pistachios, almonds, pine nuts, dried apricots in a medium-sized bowl and add the blossom syrup. Allow it to chill in the refrigerator for at least one hour.
In a small serving bowl place the yogurt and top with the fruit and the nut mixture with blossom syrup.
Serve at once.