Lemon Verbena and Rosemary Poached Apricots with Almond Crumble
Gently poached apricots are a real treat in summer, especially when enlivened by the bright flavor of lemon verbena, piney notes of rosemary, and a scattering of sbrisolona (an Italian almond cookie) crumbled on top for that essential crunch.
4 TO 6 SERVINGS
EQUIPMENT: A food processor; a baking sheet lined with baking parchment; a heavy-duty mixer fitted with the whisk attachment or a handheld electric mixer; 4 to 6 dessert plates.
LEMON VERBENA CREAM
1/3 cup (80 ml) heavy cream
1 tablespoon packed fresh or dried lemon verbena leaves
ALMOND CRUMBLE (SBRISOLONA)
8 ounces (250 g) whole unblanched almonds
2-1/4 cups (320 g) unbleached, all-purpose flour
7/8 cup (105 g) instant polenta
1 cup (8 ounces/250 g) unsalted butter, melted
3/4 cup (150 g) Vanilla Sugar
1 large egg, free-range and organic
1/2 teaspoon pure almond extract
3/4 teaspoon fine sea salt
APRICOTS
1/4 cup (60 ml) fragrant honey, such as lavender
1 tablespoon packed fresh or dried lemon verbena leaves
3 fresh rosemary sprigs
1-1/2 pounds (750 g) firm apricots (about 20 small), halved lengthwise and pitted
1. PREPARE THE LEMON VERBENA CREAM: Several hours before serving, combine the heavy cream and lemon verbena leaves in a small saucepan and bring barely to a simmer over medium heat, until small bubbles appear around the edge of the pan. Remove from the heat, cover, and set aside to infuse. When the cream mixture has cooled, transfer to a container, cover, and refrigerate for at least 4 hours, or until well chilled.
2. PREPARE THE ALMOND CRUMBLE: Center a rack in the oven. Line the baking sheet with baking parchment. Preheat the oven to 350°F (170°C).
3. In the food processor, coarsely chop the almonds.
4. In a medium bowl, combine the almonds, flour, and polenta. Toss to blend.
5. In a large bowl, combine the melted butter, sugar, egg, almond extract, and salt and stir to blend. Add the flour mixture and stir until the dough is well combined. The texture should resemble a rough cookie dough.
6. Rub the dough between your hands and let it drop onto the parchment-lined baking sheet in clumps, pressing it lightly together so that it covers the sheet without any spaces in between. Bake until deep golden and crisp, 20 to 30 minutes. Set aside to cool.
7. POACH THE APRICOTS: In a large saucepan that will hold the apricot halves in a single layer, combine the honey, lemon verbena leaves, rosemary, and 1 quart (1 l) water and heat over medium heat, stirring to dissolve the honey. Reduce the heat to low, place the apricot halves in the poaching liquid in a single layer, and cook at a gentle simmer just until the apricots are cooked through—tender but not mushy, with the skins intact—about 5 minutes.
8. Remove from the heat and, using a slotted spoon, transfer the apricots to a large, shallow bowl. Return the saucepan to the heat and cook the liquid over high heat until it has reduced by a third, about 15 minutes. The liquid should be light and syrupy. Strain the liquid, discarding the rosemary and lemon verbena. Let the liquid cool slightly, then pour it over the apricots.
9. Strain the chilled cream and discard the lemon verbena leaves. In the bowl of the mixer or in a bowl using the handheld electric mixer, whip the cream to soft peaks.
10. To serve, divide the apricot halves among the dessert plates. Spoon over the warm reduced poaching liquid. Break up a handful of the almond crumble into bite-size pieces. Scatter the crumble sparingly over the apricots and dot with small spoonfuls of the lemon verbena cream.
NOTE: This sbrisolona recipe makes much more than is required for this recipe, but keeps beautifully for at least a week if stored at room temperature in an airtight container. Serve with coffee or sweet wine, or crumbled over Greek yogurt with fresh fruit.