Apricot and Rosemary Skewers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey… Ingredients:
18 apricots |
12 stalks of rosemary |
3 tablespoons honey |
juice of 1 orange |
1 3/4 oz lightly salted butter |
1/2 cup peach liqueur |
Directions:
1. Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
2. For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.
3. Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.
4. Drink with: non-vintage fizzy or a luscious sweet chenin blanc
5. From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
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