Serious Eats: Recipes

Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon

[Photograph: Anna Markow]

This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.

Note: You will likely have extra shortbread and possibly extra apricots. The shortbread will keep for several days in an airtight container. The poaching syrup from the apricots would make a fabulous cocktail ingredient or even a lovely spritzer when added to seltzer. If you are feeding a bigger crowd, the sabayon can easily be scaled up or down: for every two people, use 1 yolk and 1/4 cup each ale and sugar. Just remember you'll need a bigger bowl for any significant increase!

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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.

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