Cook'n with Class Dessert Flans, Puddings & Other Provencal Recipes Taste: Food & Drink

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

Cookn with Class Uzes — August 11, 2016

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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

Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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 :-)