12 October 2009

Fruit: A Connoisseur's Guide and Cookbook

Fruit: A Connoisseur's Guide and Cookbook by Alan Davidson is the companion work to his book, Seafood: A Connoisseur's Guide and Cookbook which we reviewed earlier in the year. Charlotte Knox illustrated this volume as she did the earlier work by Davidson.

Since it has been dark and drear here, we were inspired by the glorious painting of tantalizing fruit on these pages and we though we would share a recipe with you.

Here is a quick and simple dessert. It couldn't be easier. Spooned into parfait glasses with the whipped cream, it makes an elegant dish and no one will know how little time you spent.

Ginger, Apricot and Almond Pudding

2 cups dried apricots
1/4 cup almonds
1/2 -1/3 cup crystallized ginger
1 tablespoon honey(or more to taste
3/4 cup Greek Yogurt
1-2 heaping tablespoons whipped cream (optional)

Wash and pit the apricots, cover them with water, bring to a boil and simmer for 15-20 minutes. Cool and liquidize into a puree. Add the chopped almonds, ginger honey and yogurt, and fold into the cream.

Yes, there is a bit of an inconsistency. If the whipped cream is optional, why are we instructed to fold everything into the cream? Well, basically you just fold everything together and then, if you want to, to with the whipped cream.

Want to cut 20 minutes off your time? Use three packages of apricot baby food. No cooking, no liquidizing!

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