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Recipe Detail Page
Parfait of Peppery Apricots and Chocolate
Spring 2012
To contrast with the richness of the chocolate I have added peppery apricots to the mix. You could substitute sour cream for the yogurt. Use this chocolate mixture in tart shells topped with a little whipped cream or as a filling for a jelly roll.
2 tsp (10 mL) peppercorns
¾ cup (175 mL) icewine or other sweet wine
¾ cup (175 mL) orange juice
1 tbsp (15 mL) grated fresh ginger
12 dried apricots
6 oz (175 g) bittersweet chocolate, finely chopped
1 cup (250 mL) mascarpone
¾ cup (175 mL) yogurt
1 Place peppercorns in a tea ball or wrap in cheesecloth. Combine icewine, orange juice, ginger and peppercorns in a pot over medium heat. Add dried apricots and bring to boil. Reduce heat and simmer until apricots plump up and liquid has reduced, about 10 to 15 minutes. Let cool in liquid. Chop apricots, reserving 4 for garnish. Strain liquid, reserving the peppercorns and the liquid separately for garnish.
2 Place chocolate in a small, heavy pot over low heat and heat, stirring occasionally, until melted. Let cool to room temperature.
3 Combine mascarpone and yogurt in a bowl. Stir in melted chocolate and mix until well combined.
4 Place chocolate mixture in a wine or parfait glass. Add a spoonful of apricots and some liquid glaze, top with more chocolate mixture and garnish with an apricot. Repeat with remaining 3 glasses. Sprinkle a few peppercorns over the apricot garnish.
Serves 4
