Apricots grill nicely, because even a lot of heat and smoke won’t overwhelm their natural tanginess. And they have enough moisture that you can’t really burn them.
I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile.
Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!
The perfect accompaniment is a chilled glass of Tokaji desser wine. Tokaji is the famous dessert wine of Hungary, with noble rot concentrating the sweet tanginess of the grapes and producing distinct apricot notes with a little bit of herbal undertone.
It is the perfect late spring/early summer dessert for a grilled meal.
I put them right over the coals, at a low to medium heat, for a few minutes, turning once. I usually sprinkle a bit of brown sugar over them first. The sugar will burn, but that’s part of the flavor profile.
Grilling an apricot even has the ability to turn a mediocre grocery store apricot into something truly special!
The perfect accompaniment is a chilled glass of Tokaji desser wine. Tokaji is the famous dessert wine of Hungary, with noble rot concentrating the sweet tanginess of the grapes and producing distinct apricot notes with a little bit of herbal undertone.
It is the perfect late spring/early summer dessert for a grilled meal.
2 comments:
great blog keep em comming
Hello,
We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
Post a Comment