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Apricots with Dark Chocolate Ganache and Tarragon

Name: Apricots with Dark Chocolate Ganache and Tarragon
Prep time: 10 min
Total time: 70 min
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

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.

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Prep Time 10 mins

Total Time 1 hr 10 mins

Course Dessert

Cuisine French, Provencal

Servings People

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

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Tags:Apricots,Chocolate,Cook’n with Class,Ganache,Tarragon

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

2 Comments

David
September 25, 2016 at 10:47 am — Reply
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!
- CKAdmin
  September 25, 2016 at 3:21 pm — Reply
  Hi David – I could not agree more about apricots! Good thing there is always chocolate :-)

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Apricots with Dark Chocolate Ganache and Tarragon