Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vi's apricot dessert. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Lots of well chilled rosé and good company. Great recipe for Vi's Apricot Dessert. This light summer dessert was served to us on the terrace of a friend's house near Perpignan, overlooking the sea after a typically French buffet lunch.

Vi's Apricot Dessert is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vi's Apricot Dessert is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook vi's apricot dessert using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Vi's Apricot Dessert:

1. Prepare 2 – 3 fresh, ripe apricots per person, you can use 1 white or yellow nectarine or peach instead­ — whatever is the best and ripest available
2. Get Thick, full-fat Greek yoghurt, or full-fat crème fraîche
3. Take Pecan nuts or almonds, toasted and coarsely chopped
4. Take Chopped dried fruit, such as dates, figs or dried cranberries
5. Take Acacia or Hymettus honey
6. Make ready 1 pinch dried sweet lavender flowers or ground cinnamon (optional). Note: all lavender varieties are edible, but sweet lavender is the best-tasting

The development of the site VIS-A-VIS. View the menu for Vis-a-vis Restaurant on MenuPages and find your next meal. Pack the slices, cut side up, closely together, in the greased dish. In a pot, mix the boiling water, sugar, butter and vanilla essence and stir until the sugar dissolves.

Instructions to make Vi's Apricot Dessert:

1. Place 1 tablespoon of Greek yoghurt or crème fraîche in the bottom of a ramekin or small bowl and top it with several halves of stoned apricots. If you’re using peaches or nectarines, cut them in half, remove the stone and then slice each half into three. Use 5 or 6 pieces per portion.
2. Top with 2 tablespoons of yoghurt or crème fraîche. Pour over a generous teaspoon of honey and sprinkle with a tablespoon of mixed chopped nuts and dried fruits and the lavender flowers or cinnamon.
3. If the apricots look good but they’re not as ripe and juicy as you’d hope, all is not lost. Make a simple syrup from 300ml of water, 100g sugar and the juice of 1 lemon. Bring it to a boil and simmer for 5 minutes. Add the halved and stoned apricots, bring back up to a boil, remove the pan from the heat and let the apricots cool in the syrup. Refrigerate until needed, drain the apricots and use them as above.

Bringing together recipes from the kitchen of Steven Morris and photographs by his son Rick Pushinsky. You can buy the Just Not Kosher recipe card collection now, or browse here and find something nice to eat. Sharing life experiences through the art of food, and creating moments that define a true culinary experience. Avoid pairing with very sweet desserts. Best drunk with tart rhubarb or apricot desserts, caramelised exotic fruits or more powerful, spicy desserts based on bitter chocolate or cinnamon.

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