Apricot skewers with hazelnut crumble

Apricot skewers with wild thyme, hazelnut crumble and sour cream

Apricot skewers with hazelnut crumble,  Recipes, Valais, Switzerland

Preparation

Skewers

  1. Preheat the barbecue.
  2. Cut the apricots in half and remove the stones.
  3. Put apricots, brown sugar and wild thyme in a bowl, then mix.
  4. Allow the preparation to rest for 10 min.
  5. On each skewer, insert 3 apricot halves.

 

Cream

  1. Chop the sorrel.
  2. Vigorously whisk the cream until thick.
  3. Add the lemon juice, chopped sorrel and mix.

 

Crumble

  1. Using your fingertips, mix the cold butter, brown sugar and hazelnuts until obtaining rough crumbs.

 

Finish

  1. Cook the apricot skewers on the barbecue for about 1 min on each side, until golden brown.
  2. Cook the crumble on the barbecue for about 1 min, stirring.
  3. Place the cooked skewers onto a plate, sprinkle with crumble and serve with whipped cream.

 

Recipe: Lucia Cordonier, Chef at restaurant Chetzeron, Crans-Montana

Apricot skewers with hazelnut crumble,  Recipes, Valais, Switzerland Preheat the barbecue. Cut the apricots in half and remove the stones. Put apricots, brown sugar and wild thyme in a bowl, then mix. Allow the preparation to rest for 10 min. On each skewer, insert 3 apricot halves.