AUGUST 25TH, 2010
—
As part of the New York Botanical Garden‘s incredible Edible Garden exhibition this season, our Growing Chefs have taken the stage to present the very best of our seasonal, local foods focused recipes. Using fresh produce, kid-friendly cooking techniques and with plant narratives for each veggie and herb, we’re cooking up some fine, easily replicable (yet smashingly fancypants) fare.
Our first profiled chef is Colombe Jacobsen, whose delightful recipes combine local with exotic ingredients elegantly each time. Her coconut-corn soup brings together two great seeds (!), and in this apricot dish, she surprises your pallet (and your children!) with an underused amazing herb, lavender. What seven year old wouldn’t love a dish called “Fool”?! If you try it and love it, you can catch Colombe at the Conservatory Kitchen each Tuesday through September and October.
Apricot Lavender Fool
By Colombe Jacobsen
Serves 6
Ingredients:
1 lb. fresh apricots, pitted and thinly sliced
1 teaspoon dried lavender flowers
2 Tablespoons Butter
½ cup maple sugar or cane sugar
1 pinch sea salt
½ cup water
2 Tablespoons slivered almonds, toasted
1 cup whole cream, whipped
1 teaspoon vanilla extract
Directions:
In a medium sauté pan melt 2 Tablespoons butter and heat until just starting to brown. Add the sugar, lavender flowers, salt and water and stir until the sugar is dissolved. Add the apricots and bring to a simmer. Cook until the liquid is reduced slightly and the apricots are warmed through. Cool the apricot mixture.
While the apricots are cooling toast the slivered almonds in a small cast-iron skillet over medium heat until slightly golden and reserve for the topping.
Whip the cream with 1 teaspoon vanilla extract until fluffy, being cautious not to over whip or it will turn to butter.
Once the apricot mixture is cooled, add it to the whipped cream, stirring until completely mixed. Spoon into parfait glasses and chill in the refrigerator until ready to serve. Sprinkle with toasted almonds and enjoy!