{"id":3433,"date":"2017-10-25T10:08:35","date_gmt":"2017-10-25T08:08:35","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3433"},"modified":"2018-10-25T10:25:16","modified_gmt":"2018-10-25T08:25:16","slug":"vanilla-and-cinnamon-grilled-peaches-apricot-and-pine-nut-shortbread-poached-wild-strawberries","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2017\/10\/vanilla-and-cinnamon-grilled-peaches-apricot-and-pine-nut-shortbread-poached-wild-strawberries\/","title":{"rendered":"Vanilla and cinnamon grilled peaches, apricot and pine-nut shortbread, poached wild strawberries"},"content":{"rendered":"

Serves 8<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

100 grams strawberries, cut into eighths<\/p>\n

100 grams light brown sugar<\/p>\n

2 tablespoon Cointreau or other citrus liqueur<\/p>\n

150 grams flour<\/p>\n

100 grams salted butter<\/p>\n

100 grams caster sugar<\/p>\n

40 grams dried apricots, roughly chopped<\/p>\n

40 grams pine nuts<\/p>\n

4 firm peaches<\/p>\n

50 grams unsalted butter<\/p>\n

1 tablespoon vanilla extract<\/p>\n

8 tablespoon dark brown muscovado sugar<\/p>\n

1 tablespoon cinnamon powder<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

1. Place the strawberries, light brown sugar and Cointreau into a saucepan with 200ml water and bring to a simmer.<\/p>\n

 <\/p>\n

2. Remove the strawberries from the syrup liquid then reduce it down by half.<\/p>\n

 <\/p>\n

3. Pour the syrup back over the strawberries and set aside.<\/p>\n

 <\/p>\n

4. Pre-heat the oven to 180\u00b0C.<\/p>\n

 <\/p>\n

5. Mix together the flour, butter and 75 grams of caster sugar until the mixture ressembles breadcrumbs.<\/p>\n

 <\/p>\n

6. Mix in the apricots and pine nuts then pour the mixture into a small non-stick backing tray.<\/p>\n

 <\/p>\n

7. Press the mixture down firmly with a palette knife so the crumbs come together. Bake for 15-18 minutes, or until pale golden brown.<\/p>\n

 <\/p>\n

8. Score the shortbread with a knife while still warm to make it easier to cut later.<\/p>\n

 <\/p>\n

9. Meanwhile, cut the peaches in half and remove their stones. Place the halves onto a roasting tray, then put a small knob of butter and a few drops of vanilla extract into each.<\/p>\n

 <\/p>\n

10. Mix together the brown muscovado sugar with the cinnamon then scatter a tablespoon of the mixture over each peach.<\/p>\n

 <\/p>\n

11. Place under the grill until lightly caramelised.<\/p>\n

 <\/p>\n

12. Serve immediately, with a piece or crumbling of shortbread, a scoop of vanilla ice cream and the poached strawberries.<\/p>\n

 <\/p>\n

 <\/p>\n

This recipe was specially created by Alex Yandell<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 8   Ingredients: 100 grams strawberries, cut into eighths 100 grams light brown sugar 2 tablespoon Cointreau or other citrus liqueur 150 grams flour 100 grams salted butter 100 grams caster sugar 40 grams dried apricots, roughly chopped 40 grams pine nuts 4 firm peaches 50 grams unsalted butter 1 tablespoon vanilla extract 8 […]<\/p>\n","protected":false},"author":3,"featured_media":2531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,16],"tags":[],"class_list":["post-3433","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_dessert_uk","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t