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Apricot and Rosemary Skewers

By Stéphane Reynaud

3.1

(2)

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Apricot and Rosemary SkewersPetrina Tinsley

With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…

Drink with:

non-vintage fizzy or a luscious sweet chenin blanc

Recipe information

  • Yield

    Serves 6

Ingredients

18 apricots
12 stalks of rosemary

Orange syrup:

3 tablespoons honey
juice of 1 orange
1 3/4 oz lightly salted butter
1/2 cup peach liqueur

Preparation

  1. Step 1

    Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.

    Step 2

    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.

    Step 3

    Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.

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.
TagsSkewerApricotStone FruitFruitRosemaryHerbs & SpicesOrangeCitrusStarterDinnerNut FreeGluten FreeVegetarianQuickEasyGrillingSummerCookbooks
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