Use herbs to avoid the blood-sugar roller coaster.
Spicy Apricot Tarts
Most American cooks are accustomed to adding a lot of cane or refined sugar to desserts made with fruit. But fruit itself contains a great deal of sugar. Adding sweet, savory herbs and hot (but not bitter) spices complements fruit’s natural sweetness with a complexity of flavors. As an added benefit, the bay leaf and turmeric in this recipe may help stabilize blood-sugar levels.
- 1 package (6 large or 12 small) filo pastry shells or cups (available in the freezer section of some markets)
- 11/4 cups plus 1 tablespoon water
- 1 bay leaf
- 1/16 teaspoon powdered cayenne
- 1/4 teaspoon powdered turmeric
- 14 dried apricots, slivered (about 1/4 cup)
- 11/4 teaspoons powdered arrowroot
- 11/2 tablespoons fresh pomegranate seeds or red currants
- Bake the filo shells according to package directions. In a 1-quart saucepan, simmer 1 cup of water, the bay leaf, spices, and apricots over low-medium heat for 20 minutes. Remove the bay leaf.
- In a small bowl, blend the arrowroot thoroughly with the additional tablespoon of water. Remove the apricots from the stove and stir in the arrowroot mix. Place the pan back on the heat and simmer for an additional minute until the apricot mixture thickens to the consistency of a thin white sauce.
- Divide the apricot mixture among the filo shells. Garnish with pomegranate seeds or currants and serve. Make this recipe the same day you serve it, and do not refrigerate.