Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon

Name: Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Sam Adams summer ale; 907 grams fresh apricots; 2 egg yolks; 79 milliliters honey; 2 Tbsps powdered sugar; 0 teaspoons salt; 118 milliliters sugar; 118 milliliters unsalted butter, softened; 1 vanilla bean; 710 milliliters water; 237 milliliters whole wheat flour

You can never have too many side dish recipes, so give Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon a try. This recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 653 calories, 9g of protein, and 27g of fat per serving. This recipe serves 4. It is perfect for The Fourth Of July. If you have vanilla bean, flour, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.

Instructions

For the Apricots: Halve and pit each apricot, then cut the halves into quarters or sixths, depending on the size of the apricots. In a large saucepan, combine the water, honey, and sugar. Split and scrape the vanilla bean and add to pan, along with salt. Bring to a boil to dissolve the sugar, then add apricots and gently simmer for 8-10 minutes, until fruit is very fragrant and cooked through, but not mushy or broken down.

Ingredients you will need

Vanilla Bean

Apricot

Fruit

Honey

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Frying Pan

Remove from heat and allow to cool. Store cooled apricots in syrup.

Ingredients you will need

Apricot

Syrup

For the Shortbread: In the bowl of a stand mixer or with a handheld electric mixer, cream together butter and powdered sugar until light and fluffy.

Ingredients you will need

Powdered Sugar

Shortbread Cookies

Butter

Cream

Equipment you will use

Hand Mixer

Stand Mixer

Bowl

Combine flour, salt, and grains of paradise, then add flour mixture all at once to butter mixture and mix on low speed to just combined, finishing by hand to eliminate any floury or buttery patches. Pat into a log about 2 inches thick, wrap tightly in plastic and chill for at least 30 minutes.

Ingredients you will need

Butter

Grains

All Purpose Flour

Salt

Wrap

When ready to bake, set a rack in center of oven and preheat oven to 300°F. Slice dough into discs that are somewhere between 1/4 and 1/2 inch thick and place on parchment or silicone lined baking sheet, leaving at least 1/2 inch between each cookie.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Bake for 30 minutes, then increase temperature to 350°F and bake for another 8-10 minutes, until browned and toasty-smelling. Allow to cool fully and store in an airtight container.

Equipment you will use

Oven

Combine yolks, sugar, and ale in a large mixing bowl, whisking immediately to keep the sugar from creating dried lumps of yolk. Set bowl over a large pot of simmering water and whisk constantly for 10-15 minutes, until entire mixture is foamy and no liquid remains at the bottom.

Ingredients you will need

Sugar

Water

Egg Yolk