Apricot and Rosemary Skewers
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 3 tablespoons honey
- juice of 1 orange
- Carbohydrate 36 g(12%)
- Cholesterol 18 mg(6%)
- Fat 8 g(12%)
- Fiber 4 g(16%)
- Protein 2 g(4%)
- Saturated Fat 5 g(23%)
- Sodium 59 mg(2%)
- Calories 243
Preparation Cut the apricots in two, spear them on the stalks of rosemary, making them overlap. For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy. Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup. Drink with:non-vintage fizzy or a luscious sweet chenin blanc From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
Preparation Cut the apricots in two, spear them on the stalks of rosemary, making them overlap. For the syrup, combine the honey with the orange juice, reduce in a saucepan, add the butter and the peach liqueur, reduce again: the texture should be syrupy. Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup. Drink with:non-vintage fizzy or a luscious sweet chenin blanc From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
