Poached Apricots Peaches Almonds (Print Version)
# Ingredients:
→ Poaching liquid and fruit
01 -
Juice of 2 lemons
02 -
3.5 ounces sugar
03 -
0.5 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)
→ Toppings
07 -
1 cup heavy cream, whipped until firm
08 -
1.33 cups flaked almonds, toasted
09 -
6 scoops vanilla ice cream
10 -
Confectioners’ sugar, for dusting
# Instructions:
01 -
Combine 3.5 ounces water with the 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 and shake the pan to coat the fruit. Cover the pan with parchment or foil and simmer for 15 minutes or until the fruit is soft. Transfer the fruit to a bowl and stir in the cognac, if using. Allow to cool and refrigerate until cold.
03 -
Spoon the whipped cream into a piping bag fitted with a small serrated nozzle. Pipe a little cream into six tall glasses. Top with the poached apricots and peaches and sprinkle half the almonds on top. Add a scoop of vanilla ice cream and pipe rosettes of whipped cream on top. Sprinkle with the remaining toasted almonds and dust with confectioners’ sugar before serving.
# Notes:
01 -
Can be served with custard or used as a tart filling.