Édito
Summer dessert, with apricots
Apricots and fragrant crumble
We offer you a little delicious break full of sunshine, with this ultra simple recipe from Céline @_c_l_i_ the founder of the brand.
“For this deliciously sun-drenched recipe, I advise you to choose very ripe and very colorful apricots. If some are still too firm, it is best to leave them in a bowl for 1 or 2 days in the summer light.
You will love this blend of spices which awakens the other honeyed and delicious flavors.
A delight.
I kiss you
Celine “
For 2 people
For the apricots
2 cardamom pods, crushed and free of seeds
2 grains of black pepper
1 vanilla pod, seeds scraped out
4 apricots, pitted and cut in half
2 tablespoons of honey or brown sugar
For the crunch
1 small handful of pistachios
1 small handful of almonds
1 tablespoon of honey
1 knob of good butter or coconut oil
For training
1 spoonful of yogurt (I use coconut yogurt)
Rose petals (optional)
1.
Preheat your grill to medium heat.
Pound the cardamom seeds, peppercorns and vanilla seeds in a pestle and mortar, then scatter over the fruit.
Drizzle them with honey or brown sugar and place them under the grill to soften and warm them.
2.
To prepare the crunch, mix the nuts with the honey, be careful not to overdo it - we want a sort of crumble for texture.
3.
Heat the butter in a small frying pan and fry small pieces of the nut and honey mixture, about the size of half a teaspoon, until they begin to brown a little, then turn them over and cook them on the other side.
4.
Serve the apricots hot with the crumble on top, a little yogurt and, if you like it pretty, a few rose petals.
TAGS : recette