Basil Poached Apricots a la Mode – A 6 year old romance

Basil Poached Apricots a la Mode – A 6 year old romance requires roughly 30 minutes from start to finish. This recipe serves 6 and costs 80 cents per serving. Watching your figure? This gluten free and dairy free recipe has 409 calories, 3g of protein, and 8g of fat per serving. This recipe is liked by 235 foodies and cooks. Several people really liked this side dish. This recipe from White on Rice Couple requires apricots, water, honey, and sugar. With a spoonacular score of 30%, this dish is rather bad. Try Vanilla-poached Apricots, Simple Poached Apricots, and Thyme Poached Apricots for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine water, sugar, honey, and basil blossoms in a medium saucepan. Bring to a boil, stirring occasionally to help sugar dissolve evenly.Add apricots, reduce heat to medium to medium-high, and poach for 2-4 minutes or until soft but still intact.Using a slotted spoon, gently remove apricots. Strain and place on a plate to cool. (Apricots are nice served slightly warm, at room temp., or chilled. We vary it depending on the weather. The warmer the day, the cooler we like them. If serving chilled, place plate in refrigerator until ready to serve.)While apricots cool, increase heat to high, and reduce down poaching liquid, caramelizing the liquid. Skim any scum that develops and occasionally brush sides of pan with a brush dipped in cold water. Reduce to about 1 cup, or until caramel is a nice golden color *See Note 1. (you may have to remove from heat occasionally to allow bubbles to relax so you are able to check caramel's color). Set aside to cool, or quicker service is needed, cool in an ice bath.If desired, cut apricots into quarters, or else just serve as halves. Serve with ice cream and caramel sauce drizzled over the top. Garish with basil blossoms.

 

Step by step:

1. Combine water, sugar, honey, and basil blossoms in a medium saucepan. Bring to a boil, stirring occasionally to help sugar dissolve evenly.

2. Add apricots, reduce heat to medium to medium-high, and poach for 2-4 minutes or until soft but still intact.Using a slotted spoon, gently remove apricots. Strain and place on a plate to cool. (Apricots are nice served slightly warm, at room temp., or chilled. We vary it depending on the weather. The warmer the day, the cooler we like them. If serving chilled, place plate in refrigerator until ready to serve.)While apricots cool, increase heat to high, and reduce down poaching liquid, caramelizing the liquid. Skim any scum that develops and occasionally brush sides of pan with a brush dipped in cold water. Reduce to about 1 cup, or until caramel is a nice golden color *See Note

3. (you may have to remove from heat occasionally to allow bubbles to relax so you are able to check caramel's color). Set aside to cool, or quicker service is needed, cool in an ice bath.If desired, cut apricots into quarters, or else just serve as halves.

4. Serve with ice cream and caramel sauce drizzled over the top. Garish with basil blossoms.

Nutrition Information:

covered percent of daily need