Apricot and Rosemary SkewersPetrina Tinsley
With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…
Drink with:
non-vintage fizzy or a luscious sweet chenin blanc
Recipe information
Yield
Serves 6
Ingredients
18 apricots
12 stalks of rosemary
Orange syrup:
3 tablespoons honey
juice of 1 orange
1 3/4 oz lightly salted butter
1/2 cup peach liqueur
Preparation
Step 1
Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
Step 2
For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy.
Step 3
Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.
From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
