Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vi's apricot dessert. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
This light summer dessert was served to us on the terrace of a friend's house near Perpignan, overlooking the sea after a typically French buffet lunch. Banana-apricot Dessert Crepes, Grilled Apricot Dessert Pizza, Hyderabadi Apricot Dessert - Khubani Ka Mitha. Apricot Dessert. this link is to an external site that may or may not meet accessibility guidelines.
Vi's Apricot Dessert is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Vi's Apricot Dessert is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vi's apricot dessert using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Vi's Apricot Dessert:
- Take – 3 fresh, ripe apricots per person, you can use 1 white or yellow nectarine or peach instead — whatever is the best and ripest available
- Make ready Thick, full-fat Greek yoghurt, or full-fat crème fraîche
- Make ready Pecan nuts or almonds, toasted and coarsely chopped
- Take Chopped dried fruit, such as dates, figs or dried cranberries
- Get Acacia or Hymettus honey
- Get dried sweet lavender flowers or ground cinnamon (optional). Note: all lavender varieties are edible, but sweet lavender is the best-tasting
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving. In Latin, apricot means "precious," a label earned because it ripens earlier than other summer fruits. A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved.
Steps to make Vi's Apricot Dessert:
- Place 1 tablespoon of Greek yoghurt or crème fraîche in the bottom of a ramekin or small bowl and top it with several halves of stoned apricots. If you’re using peaches or nectarines, cut them in half, remove the stone and then slice each half into three. Use 5 or 6 pieces per portion.
- Top with 2 tablespoons of yoghurt or crème fraîche. Pour over a generous teaspoon of honey and sprinkle with a tablespoon of mixed chopped nuts and dried fruits and the lavender flowers or cinnamon.
- If the apricots look good but they’re not as ripe and juicy as you’d hope, all is not lost. Make a simple syrup from 300ml of water, 100g sugar and the juice of 1 lemon. Bring it to a boil and simmer for 5 minutes. Add the halved and stoned apricots, bring back up to a boil, remove the pan from the heat and let the apricots cool in the syrup. Refrigerate until needed, drain the apricots and use them as above.
There's nothing better than a perfectly ripe, in-season apricot…well, except for these apricot recipes. We've got recipes for dried apricots, too. An Apricot Galette is the easiest "no-fuss" spring dessert that looks even better the more "free-form" it is! Dried Apricot and Fig Clafoutis with Rum. Apples are roasted in wine and butter for this sweet and spicy dessert, a staple of holiday markets throughout Germany.
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