Apricots in caramel with whipped cream and hard nougat
6 servings
45 minutes
Apricots in caramel with whipped cream and hard nougat are a true embodiment of French gastronomic art. Tender pieces of apricots caramelized in butter with brown sugar create a rich and deep flavor. Vanilla syrup with hints of thyme adds a subtle aromatic sophistication, while airy whipped cream provides lightness and softness. Crispy nougat completes the composition, creating a contrast of textures. This dessert is perfect as an exquisite ending to a romantic dinner or as a refined sweetness for a cozy tea time.
1
Prepare apricots in caramel. Cut fresh or canned fruits into small pieces. Melt butter in a pan, add apricots, sprinkle with a teaspoon of brown sugar, and let them brown for 2 minutes on each side. Leave to cool.
- Apricots: 200 g
- Butter: 10 g
- Brown sugar: 1 teaspoon
2
Prepare vanilla syrup. For this, cut the vanilla pod lengthwise and scrape out the contents. Pour water into a saucepan, gradually add brown sugar (100 grams), and add the vanilla pod and its contents. Increase the heat, add thyme, and let it simmer for 10 minutes until thickened. Remove from heat and extract the vanilla pod.
- Vanilla: 1 piece
- Water: 120 ml
- Brown sugar: 1 teaspoon
- Thyme: 12 pieces
3
In a pre-chilled bowl, whip the cold cream. Add powdered sugar and whip again.
- Cream: 200 ml
- Powdered sugar: 30 g
4
Chop the nuts finely with a sharp knife. Or crush them using a rolling pin.
- Nougat: 50 g
5
Place apricots in caramel in glasses, pour with vanilla syrup, and add whipped cream. Decorate with nougat.
- Apricots: 200 g
- Vanilla: 1 piece
- Cream: 200 ml
- Nougat: 50 g