Apricot, Molasses, Ginger
The Washington Post, July 5, 2006
- Cuisine: Italian
- Course: Dessert
Summary:
This combination of a slender and tangy ginger slice with the ripe apricot and rich, dark molasses is unusual, but it works quite well. For easier cleanup, line the baking dish with aluminum foil.
4 servings
Ingredients:
- 2 to 3 tablespoons unsalted butter, cut into bits
- 1 1/2 pounds (about 8) apricots, halved and pitted
- Very thin slices from a 2-inch piece ginger root
- 1 lemon (juice only)
- 5 tablespoons molasses
- 2/3 cup creme fraiche (may substitute nonfat fromage blanc)
Directions:
Use some of the butter to lightly grease a shallow baking dish or rimmed baking sheet. Lay the apricot halves in the dish, cut side up. Place a slice of ginger on each one, with a small piece of butter and 1 teaspoon molasses. Bake for 30 minutes or until the tops have browned edges. Serve warm, topped with a small dollop of creme fraiche.
Recipe Source:
Adapted from "Italian Two Easy: Simple Recipes From the London River Cafe," by Rose Gray and Ruth Rogers (Clarkson Potter, 2006, $37.50).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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