Here’s my latest concoction from Rose’s recipes, using one of my all-time favorite fruits, fresh apricots. Not very interesting eaten plain, they really shine when poached or baked.
The crust is a blind baked almond pate sucre from the Pie/Pastry Bible, with the only change being that I lightly toasted the almonds before making the crust. The apricots are poached according to the recipe in the back section of PPB, then glazed with a little apricot jam, thinned with some of the poaching liquid. I found it a little tricky to time the poaching right- it seems like they go from hard to overcooked and mushy in about 30-60 seconds. Better too firm than too soft. These may have had just a few seconds too long, you can sort of see how the skins are a tad loose and wrinkly.
The marscapone cream started out as the cream cheese stabilized whipped cream from RHC, subbing marscapone for the cream cheese. However, I was thinking that this was going to be a bit like whipped cheesecake, and instead it was basically whipped cream with only the merest whisper of marscapone flavor (I used all heavy cream instead of half creme fraiche/half heavy cream). So I took the remainder of the marscapone (about 5oz) and whipped it with a little sugar and vanilla, then folded in about an equal volume of the marscapone-stabilized whipped cream. The result wasn’t as tangy as cheese cake, but did have the denser texture and vanilla flavor that I was hoping for. Next time I’ll be interested to try the creme fraiche version.