Flambe apricots with nougatin
Apricots contain vitamin A, which helps to strengthen the immune system and improve vision, normalizes liver function. It is also indispensable for those who take care of their skin and hair.
Ingredients
Servings 4 servings- peel of 1 orange
- For the orange straw:
- 50 ml cream
- 60 g sesame seeds
- 80 g sugar
- 40 g of honey
- 4 tbsp. l. rum or brandy
- sugar - 50 g
- butter - 50 g
- For nougatine:
- 0.5 tsp ground cinnamon
- water
- 8 apricots
- sugar - 100 g
- butter - 60 g
Cooking
Step 1
Cut the zest into thin strips. Put the pan on the fire, pour in the water and pour in the sugar, cook, stirring constantly, until the sugar is completely dissolved. Reduce heat, add orange zest and cook for 10 minutes. Remove from fire. Spread in a thin layer on the plates on which the dessert will be served.
Step 2
Prepare nougatin: Melt sugar with honey in a saucepan, add butter and cream. Boil. Add sesame seeds, mix well and cook for 3 minutes. Remove from fire.
Step 3
Preheat the oven to 180ºС. Grease 2 sheets of parchment with vegetable oil. Put one of them on a baking sheet and put the hot sesame mixture on it, spread evenly. Cover with a second sheet of parchment. Roll out with a rolling pin into a thin layer and, removing the top sheet of parchment, put in the oven for 6 minutes. Remove from oven and let cool 3 minutes. After that, cut into pieces of any shape of your choice - strips, triangles, circles, etc. * The warm mass of nugatine is very elastic. From it you can make a variety of figures to decorate desserts. For example, cut thin strips and wind them around a round wooden pencil. When the nugatin hardens, remove the pencil. Get a sweet spiral. From a triangle laid on a rolling pin, you get a sail inflated by the wind.
Step 4
Wash the apricots, cut in half and remove the pits. Heat the oil in a frying pan, fry the apricots for 3 minutes. from each side.
Step 5
Without removing from heat, sprinkle apricots with sugar and cinnamon. Pour over rum or cognac, warm up.
Step 6
Ignite the rum with a long match or wooden skewer. When the flame goes out, transfer the apricots to dessert plates, pour over the juice from the pan and decorate with nougatine figurines. Serve immediately.