| APRICOTS AND CREME BRULEE |
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By Chef Lee Napoli (Metro- Boston, MA) Makes 12 servings12 apricots 2 cups water 1 cup simple Syrup 1/2 cup apricot brandy 1 teaspoon lemon juice Creme Brulee 2 cups heavy cream 1/2 cup milk 7 egg yolks 1/4 cup sugar Sage Cookie garnish 6 ounces sugar 4 ounces egg whites 6 ounces flour 2 ounces CRISCO Butter Flavor Shortening, melted sage (optional) To prepare the apricots, cut a small slice off bottom so apricots sit straight. Scoop out and pit, add small amount of apricot, leaving a shallow opening to fill with the custard. Bring liquid ingredients to a boil. Dip apricots in liquid to poach; set aside to cool. For the Creme Brulee, scald heavy cream and add milk- combine yolks and sugar; whisk into scalded liquid. Remove from heat and strain into container to cool. Once cool, place in shallow baking dish and water bath. Bake at 300ºF until set. Remove from oven and cool. For the Sage Cookie garnish, combine sugar and egg whites, slowly add sifted flour, and stir in melted Crisco. Cut out a shape on a piece of plastic and place the plastic on a buttered and flavored cookie sheet. Spread the batter over shape, lift plastic and do another. Bake at 350ºF until lightly brown on the edges only. These cookies are soft right out of the oven but in a matter of seconds set up crispy. You can make them any shape; I add sage to the batter but any herb or spice will work. To serve, scoop chilled creme brulee into apricots, sugar and torch tops. Or you can sugar and place under broiler a few seconds to caramelize sugar. Cookie garnish goes on top. |
