Lunch: Apricot and Rosemary Skewers
Recipe by Stéphane Reynaud With the neo-eco-bio-cool. We'll pick our own apricots, cut some rosemary from the garden, a little organic honey…
Ingredients
18 apricots
12 stalks of rosemary
Instructions
Cut the apricots in two, spear them on the stalks of rosemary, making them overlap.
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.
Cook the apricot skewers over high heat for 5 minutes. Serve immediately, coated with syrup.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
