Drunken Spiced Apricots With White Chocolate Coconut Sauce
- 2 cups dried apricots
- 14 cup Cointreau liqueur
- 4 fresh oranges, juiced
- 1 cup boiling water
- 3 cardamom pods
- 1 star anise
- 1 cinnamon stick
- 2 cups coconut milk
- 100 g white chocolate
- 14 teaspoon vanilla essence
- Apricots:.
- Combine all Apricot ingredients in a saucepan and simmer on low heat for 30 minutes.
- Remove from Heat and place in a heat proof bowl and let stand, covered for at least 1 hour.
- Sauce:.
- Chop chocolate into small pieces.
- Using a double boiler (or a ceramic or metal bowl over a pot of simmering water - dont let the water touch the bottom of the bowl) heat the coconut milk.
- As the coconut milk starts to get hot, add the chopped chocolate, stirring constantly until chocolate is melted.
- Add the Vanilla Essence and stir quickly to avoid the sauce separating.
- To Serve:.
- Remove the whole spices from the apricots and re heat if you wish.
- Place equal portions of the apricots into serving bowls and drizzle a little of the orange cointreau sauce over them.
- Pour the warm coconut chocolate sauce over the top.
- Can also be served with vanilla ice-cream.
apricots, liqueur, fresh oranges, boiling water, pods, anise, cinnamon, coconut milk, white chocolate, vanilla
Taken from www.food.com/recipe/drunken-spiced-apricots-with-white-chocolate-coconut-sauce-211543 (may not work)