BROWN-BUTTER APRICOTS WITH BRIOCHE AND ICE CREAM
Steps:
- Gently toss apricots with 3 tablespoons sugar. Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat until foaming. Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes. Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown. Transfer to a plate and repeat with remaining 2 slices.
- Wipe out pan and increase heat to medium-high. Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes. Add apricots and salt and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more.
- Remove pan from heat, add water, and swirl to create a smooth sauce. Divide brioche among 4 plates. Top each with apricots, sauce, and a scoop of ice cream. Serve immediately.
GRILLED MAPLE-BUTTER APRICOTS WITH VANILLA ICE CREAM
Step aside pancakes; butter and maple syrup is a combination worthy of the ripest grilled summer fruits. Can't find apricots? Try this recipe with peaches or plums for a fantastic ice cream topping.
Provided by Ian Knauer
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
- Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
- Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.
BROWN BUTTER ICE CREAM
Adapted from a recipe by Pim Té at her blog: http://tinyurl.com/mtoszc This is a really rich, decadent recipe with the nutty flavor of brown butter - no extraneous flavors like vanilla or molasses here.
Provided by DrGaellon
Categories Frozen Desserts
Time 2h30m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and place in a medium saucepan (the pan should be big enough to prevent boil overs, as the butter will foam up a lot). Place over medium heat until butter melts, shaking occasionally. Once the large bubbles subside, watch closely until the butter is golden and the solids are nicely browned. Immediately pour the melted butter into a bowl. (If the solids get a little too dark, you can strain them out and discard them.).
- Rinse out and dry the saucepan. Put half the sugar in the pan, and half into a blender. Add the milk to the saucepan, and place over low heat, stirring well to dissolve the sugar.
- Meanwhile, add the egg yolks to the sugar in the blender. Process until combined, then, while still running, drizzle the brown butter into the yolk-sugar mixture.
- When the milk-sugar mixture is almost simmering, turn the blender on again and drizzle in the liquid. Add the salt and process until well blended. Continue to process while slowly adding the ice-cold heavy cream. Transfer to a bowl, cover tightly with plastic wrap and refrigerate until very cold, at least 2 hours or up to overnight.
- Churn in your ice cream maker according to manufacturer's instructions. At the very end, two or three minutes before turning off the machine, add the fleur de sel and churn until incorporated.
Nutrition Facts : Calories 419.6, Fat 39.3, SaturatedFat 24, Cholesterol 240.1, Sodium 508.1, Carbohydrate 14.5, Sugar 11.2, Protein 4
APRICOT BRIOCHE
When toasted and buttered this delicately flavoured bread is a breakfast in itself
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Side dish, Snack, Treat
Time 16h
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough - 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
- Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
- Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 216 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
FRENCH TOASTED APRICOT BRIOCHE
Provided by Florence Fabricant
Categories breakfast, brunch, dinner, lunch, dessert, main course
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
- Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
- Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
- Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
- Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
- Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 30 grams, TransFat 0 grams
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