Search

  Home
  Cook
  Watch
  Read
  BBQ Club 365
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Sozzled apricot bruschetta with orange cream

This is a showstopper, believe me. Grilled panettone topped with sozzled apricots, lavishly dolloped with orange cream and a decadent drizzle of honey. It is the most delicious dessert to serve when apricots are in season. If there are any leftover sozzled apricots, store in the fridge and have with cheeses or stir into yoghurt.

 Valerie Aikman-Smith   Summer 2021 Join us on        @thebbqmag

 #Apricot #Bruschetta

 

 

 

Serves 6

 

Ingredients

 

Sozzled apricot bruschetta with orange cream

  1. 680g (about 18) ripe apricots, halved and pitted 
  2. Italian dessert poaching wine
  3. 6 slices panettone or brioche, about 
  4. 4cm thick 
  5. Orange cream honey, to drizzle 

 

Method

 

  • Put the apricot halves in a non-reactive pan and add the Italian dessert poaching wine. Set the pan over a medium-high heat and bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes. 
  • You want the apricots to cook but still hold 
  • a little of their shape. 
  • Remove the apricots from the pan with a slotted spoon and put in a ceramic bowl. Turn the heat back up to medium-high and simmer for about 5 minutes to reduce the poaching liquid by half, stirring frequently. Pour the syrup over the apricots. 
  • Heat a gas or charcoal grill/barbecue to medium-high heat, or place a grill pan on the stove top over medium-high heat. 
  • Grill the panettone or brioche slices for about 2 minutes per side, until toasted. Place each one on a plate and spoon the sozzled apricots, along with the juices, over each slice of toasted panettone. Dollop with the orange cream, drizzle with honey, and serve. 

Italian Dessert poaching wine 
I’m using an Italian dessert wine but you can absolutely use any kind of sweet wine, such as a Reisling. This is such a simple way to flavor fruit, especially if a little unripe. A versatile poaching wine, that can be used for any fruits. 

  • 240ml good Italian dessert wine 
  • 1 vanilla pod, split in half
  • 2 tsp brown sugar 

Yields 250ml 

Put all the ingredients in a non-reactive saucepan set over a medium-high heat. Bring to a boil, then immediately reduce the heat to a simmer. Cook for about 5-6 minutes, until the sugar is dissolved, then leave to cool. 

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here