Vi's Apricot Dessert
Vi's Apricot Dessert

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, vi's apricot dessert. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lots of well chilled rosé and good company. Great recipe for Vi's Apricot Dessert. 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. Lots of well chilled rosé and good company.

Vi's Apricot Dessert is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vi's Apricot Dessert is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vi's apricot dessert using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Vi's Apricot Dessert:
  1. Take 2 – 3 fresh, ripe apricots per person, you can use 1 white or yellow nectarine or peach instead­ — whatever is the best and ripest available
  2. Take Thick, full-fat Greek yoghurt, or full-fat crème fraîche
  3. Take Pecan nuts or almonds, toasted and coarsely chopped
  4. Get Chopped dried fruit, such as dates, figs or dried cranberries
  5. Get Acacia or Hymettus honey
  6. Take 1 pinch dried sweet lavender flowers or ground cinnamon (optional). Note: all lavender varieties are edible, but sweet lavender is the best-tasting

Also, a perfect make-ahead bite-size dessert you can bring with you to BBQs and parties. This is definitely a crowd-pleaser and a great tea time snack. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting. Table sugar also works, as long as the jellies are rolled in it just.

Steps to make Vi's Apricot Dessert:
  1. 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.
  2. 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.
  3. 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.

The French roll them in sanding sugar, which has large crystals that cling to the candy without melting. Table sugar also works, as long as the jellies are rolled in it just. Apricot Compote Serve apricots glazed in sugar and lime juice on a dollop of creamy yogurt for a healthy dessert. (Or throw caution to the wind and have it with vanilla ice cream instead.) A little. Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania Apricots are a bright orange stone fruit that can be bought fresh during the Summer months, or enjoyed dried when not in season.

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