Apricots with Dark Chocolate Ganache and Tarragon
This recipe was the grand finale of a market cooking class at Cook’n with Class in Uzès. The dessert can be made with other stone fruit (peaches, nectarines, plums) or even with strawberries. However, the key is that the stone fruit should not be overly ripe, as the ingredients naturally create a juice. You can experiment with the spices as well…strawberries and black pepper, or try basil instead of tarragon with the stone fruit.
Apricots with Dark Chocolate Ganache and Tarragon
This dessert is ultra easy and is guaranteed to impress your friends.
Ingredients
- 24 Apricots not too ripe
- 60 g (2.1 oz) Sugar
- 1 whole Vanilla Bean
- 100 g (3.5 oz) Chocolate 70%
- 200 g (7.1 oz) Heavy cream (35%)
- 10 leaves Fresh Tarragon per plate
- 2 tbsp Honey
Instructions
Chocolate Ganache:
- Bring the cream to a boil and pour on top of the chopped Chocolate, mix well and reserve in the fridge for at least 2 hours.
Prepare the Fruit:
- Cut the apricots in half and remove the pit. Then cut in quarters.
- Add 60 gr sugar and the vanilla bean (cut the pod in half and scrap the seeds with the back of a small knife).
- Add the tarragon and the honey Mix well with a wooden spoon.
- Reserve in the fridge for at least one hour.
When it is time to serve:
- Whisk the chocolate ganache again so it is close to a chocolate chantilly.
- Using a cold plate, serve 8 pieces of apricot per person, and a spoon of chocolate ganache.
- Serve right away.
Notes
Note: the sugar will start a "cooking" process with the apricots and begin to create a delicious juicy sauce.Recommended wine: Coteaux du Layon, Château de Plaisance, 1er Cru Chaume
Recommended wine: Coteaux du Layon, Château de Plaisance, 1er Cru Chaume Tried this recipe?Let us know how it was!
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2 Comments
Carolyne – what an amazing combination of flavors! I can’t wait (almost a whole year now) for apricots to be back in season so I can try this!
Hi David – I could not agree more about apricots! Good thing there is always chocolate :-)