Best Roasted Apricots With Honey Vanilla Crème Fraîche Recipes

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

BAKED APRICOTS (FRANCE)

Steps:

• Preheat oven to 400 degrees F & generously butter a large baking dish.
• Put apricot halves, cut side up & in one layer, in the prepared baking dish.
• Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
• Serve hot with creme fraiche or vanilla ice cream.

SPICE ROASTED FRUITS WITH HONEY & ORANGE SAUCE

Steps:

• The day before: tear the bay leaves and break the cinnamon into two or three pieces to release the oils and perfumes. Split the vanilla pod in half and scrape out the seeds with the back of a knife. Mix with the star anise seeds and the pepper, orange zest and juice, honey and sugar to make a sauce. Cover and chill until ready to serve.
• Half an hour before serving: Preheat the oven to 200C/gas 6/fan 180C. Cut the peaches or nectarines in half and remove the stones. Halve the figs. Put the peaches or nectarines skin-side down in a large baking dish or a roasting tray with sides. Pour the spicy sauce over the fruit and dot with the butter.Roast in the oven for 10 minutes, add the figs and baste the fruits with a large spoon.Roast for 15 minutes more, basting at least three times, until the fruits are tender. Serve with crème fraîche and macaroons or amaretti biscuits to soak up all the lovely juices.

ROASTED VANILLA & HONEY CRèME BRûLéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE

Steps:

• Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
• Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
• Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.

INA'S HONEY VANILLA CREME FRAICHE

Steps:

• To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
• To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.