Finney
Master Chef
Grilled Apricots with Pound Cake, Orange Flavored Crème Fraîche, and Toasted Almonds
fromWeber's Recipe of the Week
Topping
1 cup crème fraîche
1 tablespoon granulated sugar
1 teaspoon grated orange zest
12 large apricots, firm but ripe
6 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 teaspoon almond extract
4 slices pound cake, about 1/2 inch thick each
Confectioners’ sugar
4 tablespoons toasted sliced almonds
To make the topping: In a small bowl, stir the topping ingredients. Cover and refrigerate for 4 to 6 hours.
Halve and pit the apricots; set aside. In a small saucepan over low heat, melt the butter, then add the sugar and almond extract and stir until the mixture is smooth, about 1 to 2 minutes. Remove from the heat. Brush the apricot halves all over with the butter mixture. Grill over Direct Medium heat until browned in spots and warm throughout, 6 to 8 minutes, turning every 2 to 3 minutes. Transfer to a platter and lightly cover with foil until ready to assemble dessert.
Lightly dust the pound cake on both sides with the confectioners’ sugar, tapping off the excess. Grill the pound cake over Direct Medium heat until the slices are well marked and warm, about 1 minute, turning once.
Place a slice of cake on each serving plate and arrange the apricot halves on top. Drizzle with crème fraîche topping and sprinkle with toasted almonds. Serve while warm.
Makes 4 servings
fromWeber's Recipe of the Week
Topping
1 cup crème fraîche
1 tablespoon granulated sugar
1 teaspoon grated orange zest
12 large apricots, firm but ripe
6 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 teaspoon almond extract
4 slices pound cake, about 1/2 inch thick each
Confectioners’ sugar
4 tablespoons toasted sliced almonds
To make the topping: In a small bowl, stir the topping ingredients. Cover and refrigerate for 4 to 6 hours.
Halve and pit the apricots; set aside. In a small saucepan over low heat, melt the butter, then add the sugar and almond extract and stir until the mixture is smooth, about 1 to 2 minutes. Remove from the heat. Brush the apricot halves all over with the butter mixture. Grill over Direct Medium heat until browned in spots and warm throughout, 6 to 8 minutes, turning every 2 to 3 minutes. Transfer to a platter and lightly cover with foil until ready to assemble dessert.
Lightly dust the pound cake on both sides with the confectioners’ sugar, tapping off the excess. Grill the pound cake over Direct Medium heat until the slices are well marked and warm, about 1 minute, turning once.
Place a slice of cake on each serving plate and arrange the apricot halves on top. Drizzle with crème fraîche topping and sprinkle with toasted almonds. Serve while warm.
Makes 4 servings
