BETA
Poached Apricots with Vanilla Cream
Plump dried apricots in a light lemon syrup with soft vanilla cream and toasted walnuts.
65 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Dried apricots160 g
- Water250 ml
- Sugar25 g
- Lemon1 whole
- Heavy cream 35%120 ml
- Vanilla extract0.5 tsp
- Walnuts20 g
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk and walnuts. Dried apricots may contain sulfites.
Method
Poach the fruit gently
Rinse the dried apricots and place in a small saucepan with the water and sugar. Wash the lemon and add two broad strips of yellow peel, cut thinly without the white pith. Bring just to a simmer, then cook gently, partly covered, for 15–20 minutes until the apricots are plump and tender but still hold their shape. Very dry fruit may need another 5–10 minutes; keep the heat low so the syrup does not evaporate too quickly.
Cool the apricots
Remove the lemon peel. Squeeze the lemon and stir 1 tsp juice into the pan; keep the rest for another use. Lift the apricots and a few spoonfuls of syrup into a shallow heatproof bowl. Let cool for 10 minutes, then refrigerate for about 20 minutes until no longer warm. The fruit must be cool before adding cream.
Toast and whip
While the fruit cools, toast the walnuts in a dry pan over medium-low heat for 3–4 minutes, stirring, then cool and chop. Pour the cold cream into a chilled bowl, add the vanilla and whisk to soft peaks, stopping while it still falls gently from the whisk. Keep chilled.
Serve four small bowls
Divide the apricots and a little of their syrup between four dessert bowls. Add a spoonful of vanilla cream and scatter over the walnuts. Serve promptly. Chill any unused fruit and cream separately, refrigerate leftovers within 2 hours and use within 2 days.
This house dessert uses softly whipped cream rather than kaymak. The fruit is sweet enough that the cream needs no extra sugar; spoon on only enough syrup to moisten the bowl.
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