These poached apricots were based on a Michel Roux
recipe but he used dried apricots and I used fresh.
Ingredients:
Apricots
100g castor sugar
200g water
100g mascarpone cheese
Vanilla essence
Method:
Take the stones out of the apricots by doing a slit on
just one side.
Dissolve the sugar in the water and bring to a
boil. Reduce to a simmer and pop the
apricots in. I did mine for 4-5 minutes
and right at the end the apricots started to fall apart. So I think 2 minutes would have been fine.
Set the apricots and liquid aside to cool. When just warm chill in the fridge.
Drain the liquid into a pot – reduce it by about a third
– mine took quite a while. Cool your
syrup and then chill it.
Mix the mascarpone with some good vanilla extract. Fill each apricot with it. Chill again.
Serve with a drizzle of your syrup – mine almost had a
jelly like consistency.
Delicious.
Oh, these just look so good!!! I would love to have some right now!!
ReplyDeleteSounds like a great dessert. Mmmm
ReplyDeleteOh I bet these are delicious. Can't wait to see fresh apricots at the market -- I, of course, have to wait 6 months. :)
ReplyDelete