Roasted Apricots, Butterscotch Cream, and Brown Butter Almond Crumble
Source: Heather Terhune, BDK
Recipe Type: Desserts | Seasons: Spring, Summer
This recipe was made at CUESA’s Fifth Annual Summer Celebration on June 14, 2015.
Serves 6
INGREDIENTS
Butterscotch Cream
8 tablespoons sugar
1½ cups heavy cream
1 vanilla bean, split and seeds scraped out
¼ teaspoon sea salt
4 egg yolks
Brown Butter Almond Crumble
1 pound brown butter
1 cups sugar
1 cups dark brown sugar
1 cups all-purpose flour
2 cups sliced almonds
1 tablespoon salt
2 pounds ripe apricots, halved and pitted
Extra virgin olive oil
¼ cup sugar
PREPARATION
To make the cream: Mix 6 tablespoon of water and 2 tablespoon of the sugar in a medium saucepan. Heat over medium heat to caramelize the sugar. Remove from the heat and add the heavy cream and the vanilla bean make sure to scrape out the seeds. Heat the cream mixture until the caramel dissolves completely.
In a separate bowl, mix the remaining 6 tablespoon sugar, salt, and egg yolks. Temper the hot cream into the egg yolk mixture. Continue to cook over a medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Strain the mixture through a fine sieve. Chill overnight.
To make the crumble: Preheat the oven to 350ºF. Heat the butter over medium heat until the milk solids brown, being careful not to burn the butter.
Combine the butter and the rest of the ingredients on a baking sheet. Bake until golden brown, about 10 to 15 minutes, stirring every 5 minutes. Let cool, then break apart. (You will wind up with more than you need for the dish, so save the rest.)
To roast the apricots: Toss the apricots with olive oil and sugar. Place on a cookie sheet in a 450ºF oven for 10 minutes. Let cool to room temperature.
To assemble: Place the chilled butterscotch cream on each plate. Top with a spoonful of roasted apricots. Sprinkle with almond crumble.
Photo by Amanda Lynn Photography
