in Austria, Dessert Recipes

Apricot roast

updated

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Ingredients for 1 servings:

  • 1.1 kg apricot(s), fully ripe
  • ¼ liter of water
  • 200 g rock sugar
  • Bitter almond flavor, a few drops
  • ½ lemon(s), juice and zest, untreated
  • possibly liqueur (apricot liqueur)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Apricot compote

Blanch the apricots in boiling water for 2 minutes, then plunge into ice water and peel. Halve and pit the apricots. Bring the water to a boil with the sugar and lemon zest, then add the apricots. Simmer over low heat until the apricots break down. Remove the pan from the heat and season with lemon juice, a few drops of flavoring, and apricot liqueur, if desired. Let cool at room temperature. The apricot compote is also great for making ahead. Pour portions into a sealable container and freeze, but it will also keep for several days in the refrigerator. Serve as a side dish to any kind of sweet stew or rice casserole.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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