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Discover one of Japan’s most beloved seasonings with this tasty dessert recipe for mirin poached apricots. Mirin is a type of sweet rice wine, often added to traditional Japanese foods to deepen flavour and add sweetness. In this recipe the mirin will infuse into the apricots, giving them a wonderfully boozy flavour that works deliciously well with the rich cardamom cream.

Recipe courtesy of Great British Chefs.


poached apricots:
5 apricots, ripe, halved and stoned
120ml of mirin
120ml of water
3 tbsp of dark brown sugar
1 star anise
1 cinnamon stick
4 cloves
1/2 tsp vanilla extract, optional

cardamom cream:
240ml of double cream
3 tbsp of icing sugar
1 tsp ground cardamom
edible flowers, dried, to garnish (optional)


  1. Place the mirin, water and sugar in a pan. Stir well. Add the star anise, cinnamon, cloves and vanilla extract (if using) then place over a high heat and bring to the boil.
  2. Reduce the heat to medium and add the apricot halves. Allow to cook for 12–15 minutes, or until soft and cooked through.
  3. Scoop out the apricots with a slotted spoon and reserve in a bowl. Place the poaching liqueur back on the heat and cook down to reduce the mirin mixture to a syrup consistency.
  4. Once thick and syrupy, turn off the heat and mix the apricots back into the syrup. Set aside to cool completely before serving or chill until required.
  5. Before serving, whisk together the double cream and icing sugar until soft peaks form. Add the ground cardamom then continue to whisk to create stiff peaks in the whipped cream – be careful not to over-whip as the cream may split.
  6. Transfer the cream to a piping bag fitted with a large nozzle (plain or shaped – I chose a star-shaped nozzle). To serve, divide the apricots between serving bowls and pipe in a mound of the whipped cream.
  7. Generously drizzle over the mirin syrup and garnish with dried edible flowers or petals.