Apricot Parfait

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Apricot Parfait
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This is a surprisingly light and simple dessert that can be made with any fruit. It is similar to an icecream and is perfect for a summer dinner party (in fact, it's perfect at any other time or place as well).

Ingredients

Preparation Time: 25 minutes (+ 12 hours chilling)
Cooking Time: 20 minutes
Serves: 7-10

Method

  1. Preheat the oven to 200°c.
  2. Cut the apricots in half and remove the stone, cut the vanilla pod in half lengthways and scrape out the seeds, weigh out the sugar for the apricot base. the apricot base ingredients
  3. Mix the vanilla seeds into the sugar, then tip the mixture into a roasting tin and place the apricot halves, cut side down, into the sugar. the apricots ready for the oven
  4. Put the roasting tin into the oven for 20 minutes.
  5. Remove the apricots from the oven and allow them to cool in the roasting tin while you make the rest of the recipe. the cooked apricots
  6. Put the water and the sugar for the meringue base into a saucepan over a medium-high heat and stir it to dissolve the sugar.
  7. Once the sugar has completely dissolved, stop stirring, turn up the heat and leave it to boil for 5 minutes. boiling the sugar
  8. Meanwhile, put the egg whites into a large bowl and whisk them until they have reached the soft-peak stage, i.e. the marks left by the whisk in the egg whites are soft and rounded (if you don’t think you are able to whisk the egg whites in 5 minutes, either do it before boiling the sugar or buy an electric whisk). whisking the egg whites to the soft-peak stage
  9. When the sugar has boiled for 5 minutes, quickly take it off the heat, start whisking the egg whites again and slowly pour in the sugar syrup into the egg whites in a thin, steady stream.
  10. Continue to whisk the egg whites for about 5 minutes before putting them to one side. the whisked egg whites and sugar
  11. Transfer the apricots from the roasting tin to a bowl, setting aside a few tablespoons of the syrup for later. Using a potato masher, mash the apricots until they have formed a coarse pulp. Put them to one side. the mashed apricots
  12. Put the double cream into a large bowl and whisk it until it has reached the stage between soft peak and stiff peak. Then put that to one side. whisking the double cream
  13. Pour the apricot mixture into the egg white mixture and stir them together. the egg white and the apricot mixture
  14. Tip the double cream into the egg white and apricot mix and stir it all together. adding the double cream
  15. Pour the mixture into moulds and put them into the freezer for at least 12 hours until they have set soild. poring it into moulds
  16. Remove the parfaits from the moulds and serve. We served it with some crushed ginger biscuits and the syrup set aside in step 11. the finished apricot parfait on a abed of crushed ginger biscuit
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Useful Information

Can it be frozen? Yes. Obviously.
Can it be prepared in advance? Yes, it can be finished up to 1 week in advance.
Will leftovers be nice? Yes, for up to 1 week.

Recipe Options
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