John Myers
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Caramelized Apricots with Sweet Tomato Pesto
The perfect caramelized apricots with sweet tomato pesto recipe with a picture and simple step-by-step instructions.
Tomato pesto
- 100 g Sun-Dried tomatoes
- 100 ml Water
- 125 g Sugar
- 1 Vanilla pod, scraped out
- 1 Lemon, the juice
- 75 g Grated white couverture
Caramelized apricots
- 12 Apricots
- 100 g Ground almonds
- 250 g Ricotta
- 3 tsp Rosemary, finely chopped
- Raw cane sugar
Otherwise
- Rosemary tips
- Fine sugar
Tomato pesto
- Cut the sun-dried tomatoes into fine cubes and place in a tall container. Put the water together with the lemon juice, the sugar and the scraped-out vanilla pod in a saucepan and bring to the boil while stirring, remove the vanilla pod and immediately pour over the sun-dried tomatoes and puree finely with the hand blender.
- Put the tomato pesto in a container and let it cool down well and then fold in the grated white couverture.
Caramelized apricots
- Roast the ground almonds in a pan without fat, immediately put them in a bowl and let them cool, then add the ricotta and the chopped rosemary and mix everything very well.
- Halve the apricots, remove the stone and hollow out a little more with a ball cutter or a sharp spoon. Now fill the apricots with the ricotta mixture and smooth it out nicely. Put it in the fridge for at least 60 minutes.
completion
- Put some raw cane sugar on a flat plate, press the apricots with the cut surface into the sugar and then caramelize with the Bunsen burner. Pour the tomato pesto into small portion glasses and serve with the apricots. Dip the rosemary tips in water and then toss them in fine sugar, decorate the apricots with the sugared rosemary tips.
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