Roasted apricots with almonds are delicious dishes of fresh fruit
The ingredients: 12 to 15 ripe but firm apricots / 250 g of white almond paste / 5 cl of apricot liqueur / 40g of butter / 20 cl of Muscat de Beaumes-de-Venise / 50 g of slivered almonds / 100 g of apricot jam.
Wash, dry the apricots, open them carefully so as not to detach them, remove the stones. Flavor the almond paste with the apricot liqueur, divide it into 12 pieces, roll them into stone-shaped balls. Introduce the marzipan into each apricot, close carefully, keeping the shape of the fruit.
Heat the butter in a flat container large enough to hold the fruit together. Roast them, turn them over to color them all over. Sprinkle with muscatel, simmer for 20 minutes.
Toast the flaked almonds, dried up, in a non-stick pan. Gently remove the apricots, place them in a serving dish or on plates.
Add apricot jam to the cooking juice and leave it to shrink for a few minutes. Pour the boiled syrup over the apricots, sprinkle with toasted almonds, and serve hot.
Pineapple with coconut
The ingredients: 3 semi-ripe pineapples / 30g of butter / 50g of caster sugar / 5cl of coconut liqueur / 25cl of coconut milk / 40g of grated coconut / 5cl of dark rum (optional).
Gently remove the leaves and peel the pineapples using a small, sharp knife. Cut them in half vertically; if necessary, carefully remove the somewhat stringy heart.
Heat the butter in a casserole dish, roast the pineapple halves, turn them to brown them on each side. Sprinkle with sugar, let caramelize for a few moments. Deglaze with the coconut liqueur, let reduce. Add the coconut milk, cover, simmer for 30 minutes over very low heat. Sprinkle with grated coconut.
As an option, sprinkle with rum and flambé at the table, in front of the guests.