in Recipes

Apricot-peach cream sauce

updated

Spread the love

Ingredients for 6 servings:

  • 5 apricots, fresh
  • 1 can peach(s), 250 g drained weight
  • 200 g cream
  • 10 almonds
  • n. B. salt and pepper, white
  • e.g. curry powder
  • n. B. blossom honey

Instructions

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

Blanch the almonds in boiling water, let them cool, and peel them. Cut open the apricots, blanch them in boiling water for about 60 seconds, then immediately place them in ice water. Remove the skins from the apricots. Pit the apricots. Cut the apricots and peaches into small pieces. Puree the almonds, peaches, and apricot pieces in a blender. Mix the cream and peach juice with the apricot-peach-almond butter and season with salt, pepper, curry powder, and honey. Heat the sauce, arrange it on the pan, and serve. I used fresh apricots from my own garden.

Facebook Comments

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.

Lemon yogurt cake with lime topping made from cream cheese and white chocolate

Marinated Turkey Leg