Provencal Inspired Roasted Apricot Dessert with Honey and Almonds
This recipe comes from a cooking class at Jean Martin in the Alpilles village of Maussane. The light-filled boutique is a the store front for all the Jean Martin products including tapenades, ratatouille blends, dips, sauces and much more. Many of the Jean Martin products are found in large grocery chains in Provence and available online in Europe.
The Jean Martin company was started in 1920 with a family recipe for olives cassés (literally translated as broken olives) a local delicacy in early autumn every year. Today, the third generation of the Martin family are involved in this prepared food business with 45 products sold under the brand name. The company prides itself in using local ingredients…
“In 2008 we planted the biggest organic olive grove in France and in the ‘AOC Provence’ region, in partnership with a local producer.”
We prepared (and sampled) this roasted apricot dessert at a cooking class lead by Yvan Gilardi a chef who works in collaboration with Jean Martin. His catering company is Toquadom a delicious solution for your entertaining needs in Provence.
Roasted Apricots with Honey and Almonds
This dessert recipe can be made on the BBQ or in the oven. Easy to prepare the combination of roasted apricots and yogurt-cream are a match made in Provencal heaven.
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- 24 ApricotsLook for a slightly larger "red" varietal
- 24 Amaretti(dried Italian cookies)
- 500grams (1.5 cups) Liquid Honey
- 2pods vanilla
- 1 Lemon
- 2 Aluminum BBQ containers
- 100grams (2/3 cup) Raisins
- 100grams (2/3 cup) Almond silvers
- 500grams (1.5 cups) Plain Greek Yogurt
- 500grams (1.5 cups) Heavy cream (35%)
- 150grams (1 cup) Sugar
- 1tsp Almond extract
Note: The apricots can also be served with vanilla ice cream.