Poached Apricots Peaches Almonds (Print Version)
Juicy apricots and peaches, gently poached, paired with toasted almonds and creamy toppings for a refreshing dessert.
# Ingredients:
→ Fruits and Flavoring
01 -
Juice of 2 lemons
02 -
3.5 ounces sugar
03 -
1/2 vanilla pod, split lengthwise
04 -
12 ripe apricots, halved and stoned
05 -
3 ripe peaches, halved and stoned
06 -
1 tablespoon cognac, armagnac or Drambuie (optional)
→ Topping
07 -
1 cup heavy cream, whipped until firm
08 -
1 1/3 cups flaked almonds, toasted
09 -
6 scoops vanilla ice cream
10 -
Confectioners’ sugar, for dusting
# Steps:
01 -
Combine 3.5 ounces water with lemon juice, sugar, and vanilla pod in a wide saucepan over high heat and bring to a boil.
02 -
Place the apricots and peaches in the syrup. Shake the pan so the fruit is well coated. Cover the pan with parchment or foil and simmer for 15 minutes or until the fruit is soft. Transfer to a bowl and stir in the cognac, if using. Set aside to cool, then refrigerate until cold.
03 -
Spoon whipped cream into a piping bag fitted with a small serrated nozzle. Pipe a little cream into six tall glasses. Top with poached apricots and peaches, and sprinkle half the toasted almonds on top. Add a scoop of vanilla ice cream to each glass, pipe more whipped cream rosettes, and sprinkle with remaining almonds. Dust with confectioners’ sugar before serving.
# Notes and Tips:
01 -
You can serve this dessert with whipped cream, ice cream, or custard, or use it as a filling for a tart.