Cook'n with ClassDessertFlans, Puddings & OtherProvencal RecipesTaste: Food & Drink

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.

Apricot dessert #CooknwithClass @PerfectlyProvence

Dark Chocolate Ganache Apricot dessert @CooknwithClass @PerfProvence
Apricots with Dark Chocolate Ganache and Tarragon
Print Recipe
This dessert is ultra easy and is guaranteed to impress your friends.
Servings Prep Time
6 People 10 minutes
Passive Time
1 hour
Servings Prep Time
6 People 10 minutes
Passive Time
1 hour
Dark Chocolate Ganache Apricot dessert @CooknwithClass @PerfProvence
Apricots with Dark Chocolate Ganache and Tarragon
Print Recipe
This dessert is ultra easy and is guaranteed to impress your friends.
Servings Prep Time
6 People 10 minutes
Passive Time
1 hour
Servings Prep Time
6 People 10 minutes
Passive Time
1 hour
Ingredients
Servings: People
Instructions
Chocolate Ganache:
  1. 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:
  1. Cut the apricots in half and remove the pit. Then cut in quarters.
  2. Add 60 gr sugar and the vanilla bean (cut the pod in half and scrap the seeds with the back of a small knife).
  3. Add the tarragon and the honey Mix well with a wooden spoon.
  4. Reserve in the fridge for at least one hour.
When it is time to serve:
  1. Whisk the chocolate ganache again so it is close to a chocolate chantilly.
  2. Using a cold plate, serve 8 pieces of apricot per person, and a spoon of chocolate ganache.
  3. Serve right away.
Recipe Notes

Note:  the sugar will start a "cooking" process with the apricots and begin to create a delicious juicy sauce.

Market apricots @PerfProvence

Recommended wine: Coteaux du Layon, Château de Plaisance, 1er Cru Chaume

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Cookn with Class Uzes

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.

2 Comments

  1. 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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