Poached Apricots and Peaches with Toasted Almonds
You can serve this simple, light summer dessert from So French So Sweet: Delectable Cakes, Tarts, Cremes and Desserts by Gabriel Gaté with whipped cream, ice cream or custard—or use it as the filling for a tart. If you need us, we’ll be eating these on the patio.
Juice of 2 lemons
3½ ounces sugar
½ vanilla pod, split lengthwise
12 ripe apricots, halved and stoned
3 ripe peaches, halved and stoned
1 tablespoon cognac, armagnac or Drambuie (optional)
1 cup heavy cream, whipped until firm
1⅓ cups flaked almonds, toasted
6 scoops vanilla ice cream
Confectioners’ sugar, for dusting
1. Combine 3½ ounces water with the lemon juice, sugar and vanilla pod in a wide saucepan over high heat and bring to a boil.
2. Place the apricots and peaches in the syrup and shake the pan so the fruit is well coated. Cover the pan with parchment or foiland simmer for 15 minutes or until the fruit is soft. Transfer the fruit to a bowl and stir in the cognac, if using. Set aside to cool, then refrigerate until cold.
3. Spoon the whipped cream into a piping bag fitted with a small serrated nozzle. Pipe a little cream into six tall glasses. Top with the poached apricots and peaches and thensprinkle half the almonds on top. Add a scoop of vanilla ice cream and pipe rosettes of whipped cream on top. Sprinkle with the remaining toasted almonds and dust withconfectioners’ sugar before serving.