avg —
Dessert with Canned Apricots
Instructions
I prepare all the products for the dessert with canned apricots. The fruit should be of good quality – apricots in a thick syrup with no off-smells. Cheap fruit can leave a "chemical" aftertaste even after pureeing.
I take the apricot slices out of the jar of canned compote. Instead of apricots, you can use canned peaches for this dessert – the method is the same and the flavour is just as delicate. I blend the canned fruit (always pitted) until smooth and even.
I divide the apricot mixture into two unequal parts. I spoon the larger part of the apricot puree into the dessert bowl – this will be the main bottom layer. I set the rest of the puree aside for the final layer.
I add frozen berries to the dessert bowl with the apricot puree. These can be currants, blueberries or cranberries – it depends on your preference. The berries give a pleasant tartness and a colour contrast with the yellow puree.
I gently stir the berries into the apricot puree, taking care not to crush the delicate fruit. On top I spoon the rest of the apricot puree – this gives a "double" layer of apricots with berries in the middle. It adds visual interest when you cut into the dessert.
I combine the sour cream with the powdered sugar and vanilla in a blender and whip it into a fluffy cream. It is the blender (rather than just a spoon) that gives volume and a delicate structure – the cream comes out light and airy. I spoon the finished cream into the dessert bowl on top of the apricot puree.
I make the top nut layer. I load the bread crumbs, peanuts, almonds and walnut kernels into the blender. The larger nuts (peanuts, almonds) can be chopped a little with a knife before loading – this makes it easier for the blender. I grind the loaded ingredients into a medium-sized crumb. I sprinkle the nut crumb into the dessert bowl over the sour cream. On top I place a few berries for decoration. The dessert with apricots is ready!
Tips
- 1
Serve in transparent dessert bowls or glass tumblers – this is a "showcase" dessert, where it matters to show off all the layers: apricot puree, berries, cream and nut crumb.
- 2
Whip the sour cream with a blender rather than just a spoon – the blender works air into the mixture, so the cream becomes fluffy and tender.
- 3
The nuts (peanuts, almonds) can be lightly toasted in a dry frying pan for 2–3 minutes before grinding – this brings out their aroma and makes the dessert even more vivid. I use a similar trick in other fruit desserts.
- 4
Assemble the dessert just before serving – the nut crumb softens and loses its crunch on contact with the cream. If you assemble it ahead of time, keep the crumb separately and sprinkle it on just before serving.
FAQ
What can I use instead of canned apricots? +
Good alternatives are: canned peaches (the closest match in texture), canned pears, fresh ripe apricots (in summer) or peaches. For a winter version, apricot jam also works – thin it with 2 tbsp of water to the right puree consistency. Fresh fruit should be peeled (blanch in boiling water for 30 seconds) and pitted before use. Shop-bought apricot puree (baby food) will do too, but it is less aromatic.
Which nuts are best for the crumb? +
The classic combination in the recipe – peanuts, almonds and walnuts – gives a complex, rich flavour. You can vary it: hazelnuts (a woody, nutty aroma), cashews (a sweetish, delicate note), pine nuts (buttery and delicate) or pistachios (bright and salty). The main thing is to mix at least 2–3 kinds for a complex aroma. A single kind gives a flat flavour. Toast the nuts lightly before grinding – this will bring out their bouquet considerably.
Can I use other berries instead of currants? +
Yes, any fresh or frozen berries will work: cranberries (tart and bright), blueberries (aromatic and sweet), raspberries (delicate) or sea buckthorn (an exotic tartness). For a more filling version – strawberries or seedless grapes. The berries should be TART or sweet-and-sour, so that they "cut" the sweetness of the apricots. Simply sweet berries (ripe strawberries) will make the dessert cloying – in that case add a little lemon juice to the puree for balance.
How long does the finished dessert keep? +
It is best served straight after assembly – the nut crumb quickly loses its crunch from contact with the cream. In the fridge the finished dessert keeps for up to 12 hours in a closed container, but by then the crumb will have softened. If you need to prepare it ahead, you can assemble the apricot and cream layers and keep the nut crumb separately in an airtight bag, then sprinkle it on before serving. I do not recommend freezing this dessert – the sour cream separates after thawing and loses its texture.
- Comment
or post as a guest
Be the first to comment.
