Apricot and orange-blossom cream

Apricot and orange-blossom cream

By
From
Arabesque
Photographer
William Meppem

Dessert wines such as Sauternes add another dimension to the flavour of poached apricots – fresh or dried. Of course if you don’t wish to break the bank on a Sauternes, you could choose a Muscat or any one of many delicious Australian botrytis-affected ‘stickies’. Other terrific combinations are Marsala, brandy or orange liqueurs or even orange-blossom water. This perfumed cream makes a delicious accompaniment to a rich chocolate cake.

Ingredients

Quantity Ingredient
300g amardine sheets
150ml water
70g caster sugar
120ml water
400ml pure cream
60ml marsala wine
1 teaspoon orange-blossom water

Method

  1. Gently cook the amardine in 150 ml water for about 10 minutes, until very soft. Remove from heat and whiz in food processor to a smooth purée. Chill.
  2. Next make a caramel with the sugar and 60 ml of the water. Once the sugar has caramelised add the remaining cold water to thin the syrup a little and prevent it from setting hard. Allow to cool completely.
  3. Combine the apricot purée with the cream, Marsala and orange-blossom water, and whip into soft peaks. Gently swirl in the caramel and serve straight away.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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