Poached
Apricots with Lemon and Thyme
By Jeff Nathan
We have most of
these ingredients on hand as pantry items, so it's a simple
matter to make this dessert when the mood strikes. The
taste of thyme in a dessert may be surprising, but it
is as delicious as it is aromatic. And be sure to use
freshly grated nutmeg (is there any other kind?). We often
serve the apricots without the ice cream as a compote.
Poached
Apricots with Lemon and Thyme
Makes:
6 to 8 servings
Ingredients:
1 Lemon
1/2 cup Fresh OrangeJjuice
1/2 cup Honey
1/4 cup sugar
One 3-inch Cinnamon Stick
1 pound Dried Apricots
1 tablespoon chopped fresh thyme
A few gratings of Fresh Nutmeg
Vanilla Ice Cream, (for serving)
Lemon zest, (cut into julienne, for serving)
Procedures:
1. Mix 2 cups water, the orange juice,
honey, sugar, lemon zest and juice, and cinnamon in a
medium saucepan. Add the apricots and bring to a simmer
over medium heat, stirring occasionally. Partially cover
the saucepan with the lid, and simmer until the apricots
are tender, about 10 minutes.
2.
Remove from the heat and add the thyme and nutmeg. Cool
until warm (or cool, cover, and refrigerate until chilled).
Serve, spooned over ice cream and topped with long thin
strips of lemon zest, if desired.
Recipe
Courtesy of Jeff Nathan's Family Suppers,
by Jeff Nathan
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