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| Roast
Apricots with an Iced Sweet Basil Parfait Dried
Fruit Compote |
recipe |
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Hub-UK
first came into existence back in May 2000. Seems a
long time ago now!
Back
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
It
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
This
was another top recipe received from Robert Hutchinson
who was Sous Chef at Weston Park, Shropshire at the
time.
Ingredients
 Parfait:
1 Tspn Liquid Glucose
300ml Double Cream
2 Fresh Egg Yolk
85g Caster Sugar
3 Vanilla Pods split and seeded
1 Large bunch of Sweet Basil
Apricots:
8 Small fresh apricots
500g Dried mixed fruit
1 Small jar of honey
2 Lemons juiced
100ml Fresh orange juice
Method
Parfait:
- Put
sugar into a copper pan and add barely enough water
to dissolve it in. Bring to the boil for 5 mins. Add
Glucose and keep hot but do not reboil.
- Whip
cream with vanilla seeds to soft peaks set aside.
- Plunge
basil into sugar and water while still hot blend until
smooth.
- Using
an electric mixer whisk yolks on high until fluffy
pour on the basil and sugar mix while whisking being
careful not to get burnt.
- Keep
whisking until yolks have doubled and are light and
fluffy and cool.
- Fold
in the whipped cream and then pour into a shallow
freezer-proof dish or tray to a depth of about 2 inch.
Freeze over night.
Apricots:
- Soak
dried fruit overnight in orange juice and teaspoon
of honey.
- Dice
two of the apricots and add this to the dried fruit
mix.
- Trim
the undersides of the apricots so that they will sit
on a plate level. Cut off the tops and pull out the
stone. Make a small cavity inside.
- Stuff
apricots with fruit mix. Place lids back on the tops.
Place in a roasting tray.
- Pour
a little warmed honey and lemon juice over the top
of the apricots.
- Roast
in a hot oven for about 10 minutes or until hot inside.
Plateing:
- Cut
our Parfait with a round pastry cutter and place on
a well chilled plate.
- Place
still warm apricot next to Parfait but not touching.
- Dress
plate with fruit coulis and a sprig of fresh mint.
Serves
6
Email
Hub-UK : info@hub-uk.com
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