5/22/2011

Poached Apricots with Farigoule (thyme liqueur)

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Copyright © Berryland Books Ltd 2008


This Dessert recipe was published in 'Continental Cuisine - p42'.

Serves 4

Ingredients:
• 12 large rip apricots
• 4tbsp (60ml) sugar
• 6½fl oz (200ml) water
• 3tbsp (45ml) icing sugar
• Farigoule (French thyme liqueur)
• 4tbsp (60ml) tosted flaked almonds

Preparation:
1. Wash the apricots, Make a small cut in the end of each apricots and carefully pull out the stone (this only works if the apricots are really ripe).

2. Put 6½fl oz (200ml) water and 4tbsp (60ml) sugar into a pan and bring to a boil, reduce the heat and add the apricots. Cover with a lid and poach over a low heat for about 6-7 minutes. Life out with a slotted spoon or skimmer and drain.

3. Caramelise the icing sugar in a frying pan over a low heat. Add the apricots and turn to coat all over.

4. Server the apricots into small bowls and sprinkle with the caramel and 3tbsp (45ml) ice-cold Farigoule. Serve garnished with toasted flaked almonds.

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