Apricot oil with rum
6 servings
15 minutes
Apricot oil with rum is a refined European dessert cream that delights with its tenderness and richness of flavor. Its origins trace back to traditional recipes of French and Austrian cuisine, where fruits, nuts, and aromatic additions come together in a harmonious composition. The base consists of softened dried apricots rich in natural sweetness, complemented by butter to create a velvety texture. Rum adds a light spiciness and depth to the dessert while almonds contribute a refined nutty note. Vanilla and lemon zest complete the palette, making this cream an ideal accompaniment to hot toasts, croissants or delicate biscuits. It can be served chilled to allow the aromas to fully unfold, turning every breakfast or tea time into a true culinary celebration.
1
Cut dried apricots into 8 pieces, soak in water, and leave to soak overnight.
- Dried apricots: 90 g
2
Grate the zest of 1/2 lemon on a fine grater. Soften the butter at room temperature.
- Lemon: 1 piece
- Butter: 250 g
3
Drain the water from the apricots, mix them with all the remaining ingredients, and in a small deep bowl, beat with a fork or mixer until a homogeneous mass is obtained. Distribute the seasoned oil into deep bowls, cover with film, and freeze.
- Dried apricots: 90 g
- Rum: 1 tablespoon
- Ground almonds: 30 g
- Lemon: 1 piece
- Vanilla extract: 0.5 teaspoon
- Butter: 250 g