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Recipe for :

Poached Apricots with Orange-Caramel Sauce
 
This recipe comes from all_dessert_recipes@egroups.com  which is one of the recipe groups at www.egroups.com. It was submitted by Bella.

Ingredients

8 large or 16 small, ripe apricots
2 1/2 cm (1") piece vanilla stick
2 1/2 dl (1 1/4 cup) apple cider
or 2 dl (1 cup) water + 3 tbs fresh lemon juice
200 g (7 oz) sugar
10 cm (4") piece orange peel, 1" wide fresh mint leaves for decoration

Orange-Caramel Sauce:
100 g (3 1/2 oz) sugar
1 tsp fresh lemon juice
1 1/4 dl (1/2 - 3/4 cup) fresh orange juice
4 tbs whipping cream

Method

Blanch the apricots for 10 seconds in boiling water and then immediately put them in a bowl with ice-cold water so that it stops boiling. Peel the apricots as soon as they're cool enough. Cut in the natural "cleft" of the apricot, gently part the pulp, so that you can remove the stone, and squeeze the pulp back again. Repeat with all the apricots.

Split the vanilla stick lengthwise. Put it in a heavy-bottomed, stainless steel saucepan with 2 1/2 dl (1 1/4 cup) water, apple cider (or water + lemon juice), sugar, and orange peel. Bring the mixture to a boil and let simmer for 5 minutes.

Lower the heat until the mixture is barely simmering. Put in the apricots and poach them, covered, until they're barely tender - takes 3 - 4 minutes. Take them up with a perforated ladle and put them on a plate. Pour off the liquid. Let the apricots stand in the fridge, covered, for 2 hours.

Make the sauce while the apricots are cooling in the fridge. Mix the sugar with lemon juice and 3 tbs water in a small, heavy-bottomed saucepan. Bring to a boil and let simmer until reddish-yellow in color, takes 5 - 8 minutes. Immediately remove saucepan from heat. Gently pour in the orange juice and then the cream - be careful so that you don't burn yourself. Put saucepan
back on low heat and simmer the sauce while stirring until it thickens slightly, about 5 minutes. Pour it up in a small bowl, cover and put in the fridge.

Spoon the sauce on dessert plates and put the apricots on the plates. Decorate each fruit with a mint leaf. Enjoy!

Serves 8

Bella

 
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