Grilled Apricots With Bittersweet Chocolate And Almonds Recipes

CHOCOLATE ALMOND APRICOT BRITTLE

Steps:

• Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
• In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
• cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS

Steps:

• Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
• Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

WARM BITTERSWEET CHOCOLATE TARTLETS WITH SPICED ALMONDS

Steps:

• Preheat the oven to 325 degrees F.
• Melt the chocolate and butter together in a double boiler over simmering water, making sure that the water does not touch the bottom of the pan holding the chocolate. Whisk until smooth.
• In a mixing bowl, whisk together the eggs, salt, and sugar. Add the corn syrup and then the milk, vanilla extract, and cognac or rum. Mix until smooth. Stir in the melted chocolate mixture.
• Divide the chocolate chips among the 6 tartlets, placing them in the bottom of each shell. Pour the chocolate mixture over the chocolate chips, filling each tartlet.
• Bake the tartlets until almost completely set, 20 to 25 minutes.
• Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. Serve extra whipped cream and spiced almonds on the side.
• The tartlets are best served the day they are baked. They can be reheated. Store them at room temperature.

GRILLED CHOCOLATE AND APRICOT SANDWICHES

Steps:

• Divide chocolate and apricots among bottom halves of baguette, and sprinkle with salt. Sandwich with top halves.
• Heat a grill pan over medium-high heat. Wrap the underside of a heavy skillet with foil. Place 2 sandwiches, top sides down, in grill pan. Top with skillet, and cook for 2 minutes. Flip, top with skillet, and cook until the chocolate has melted, about 1 minute. Repeat with remaining sandwiches. Serve immediately.