in Dessert Recipes

Apricot dessert

updated

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Ingredients for 8 servings:

  • 680 g apricot(s), ripe, fresh, skinned, pitted, bite-sized pieces
  • 75 g butter
  • 90 g brown sugar
  • 70 ml liqueur (strawberry liqueur)
  • 240 ml whipped cream
  • 40 ml raspberry puree, sieved, sweetened
  • Mint, fresh, for garnish

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 20 minutes

In a heavy-bottomed pan, toss the apricot pieces in the butter. Add the brown sugar and strawberry liqueur and gently press the fruit down with a wooden spoon. Don’t leave the mixture on the heat for too long, just until the sugar dissolves. Chill in the refrigerator for several hours, ideally. To finish, pour the apricot mixture into wine glasses. Whisk the cream and sweetened raspberry puree together and spoon over the apricots. Serve garnished with fresh mint.

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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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