Apricot compote with almonds and Armagnac with a ewe’s milk yoghurt

Apricot compote with almonds and Armagnac with a ewe’s milk yoghurt

Compote d’abricots à l’Armagnac et aux amandes avec un yaourt de brebis

By
From
Taste le Tour
Serves
4

From the North Pyrenees region

Using seasonal fruits, this simple French dessert is easy to prepare, and the ewe’s milk yoghurt is a little more exotic. You can replace the Armagnac with another liqueur if you wish, or omit it altogether.

Ingredients

Quantity Ingredient
1 orange, juiced
1 lemon, juiced
1/2 cup caster sugar, plus 2 extra tablespoons
1/3 vanila pod, split open lengthwise
12 ripe apricots, halved and stoned
2 tablespoons armagnac
500g ewe’s milk yoghurt
100ml cream
20 almonds, toasted and skinned

Method

  1. Combine the orange and lemon juice in a saucepan with the sugar and vanilla pod. Bring to a simmer. Add the apricots and return to a simmer. Cover the pan and cook the apricots over a low heat until soft. Transfer the apricots and syrup to a bowl, stir in the Armagnac and leave to cool. Refrigerate until 10 minutes before serving.
  2. Whip the yoghurt with the cream and extra sugar until smooth.
  3. When ready to serve, add the almonds to the apricots. Spoon a little yoghurt onto four serving plates. Top with the apricots and almonds and spoon on the syrup.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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