Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Apricot Sorbet and Meringues Recipe

Apricot Sorbet and Meringues Photo : Karen E Photography

Apricot Sorbet and Meringues
Photo : Karen E Photography

Apricot Sorbet and Meringues

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. To end on the sweet side, homemade meringues, chunks of Belgian chocolate and my favourite... fresh apricot sorbet, with any available stoned fruit, add a hint of brilliance to the end of the meal.

Serves: 4

Preparation:

  • 2 Peaches, pit removed and cut in rough pieces
  • 100gr White Belgium Chocolate or any good-quality chocolate, roughly chopped

Apricot Sorbet

Yeilds: 1L

Ingredients:

  • 1kg Apricots, cut in ½ and pit removed
  • 500gr White Sugar
  • 500ml Water
  • 2 Freshly Squeezed Lemon Juice

Method:

  1. Place all the ingredients in a large pot and cook until the apricots are soft.
  2. Allow to cool. Then blend and strain.
  3. Place in the fridge to cool overnight.
  4. Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create for a light, fluffy sorbet.

Meringues

Ingredients:

  • 120gr Egg Whites
  • 250ml Castor Sugar
  • 5ml White Wine Vinegar
  • 7.5ml Cornflour

Method:

  1. In a mixing bowl whisk the egg whites until soft peak.
  2. Gradually add the castor sugar, until the mixture is stiff and firm.
  3. Sprinkle over the vinegar and cornflour, and lightly mix in.
  4. Place the mixture into a piping bag, and pipe small rounds of meringue onto the greaseproof paper.
  5. Place in the oven at a 100°C for about 2 hours.
  6. Let cool and break into rough pieces.
  7. Place the broken meringues, white chocolate and peaches in a serving glass bowl. Top with scoops of apricot sorbet. Garnish with Icing Sugar and Fresh Lavender Flowers.

Place the broken meringues, white chocolate and peaches in a serving glass bowl. Top with scoops of apricot sorbet. Garnish with Icing Sugar and Fresh Lavender Flowers

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za