Dessert Bruschetta

yields 12 portions

Blueberries 1 cup
Dried apricots 1/2 cup (un diced)
Lemon juice 1/2 tsp
Water 125ml
Sugar 2tbs
Vanilla 1tsp
Butter 1.5tbs
Chiffonade basil 1tbs
Brisee Dough
Flour 1 cup
Salt a pinch
Sugar 1 tsp
Butter 1/4 cup
Vodka or Amaretto 37ml / 2.5 tbs
Dark chocolate 1/4 cup

Here is a delicious light, quick, and easy dessert that you can also serve as hors d’oeuvres. I created this in my last days at stonefire using up some ingredients to make a delicious snack for the the team.

Start with the brisee dough so you can get it into the fridge to cool down. Combine together the dry ingredients and cut the butter in until you have peas sized granules. Make a well in the dry ingredients and add three quarters of the liquid, mix slightly until a loose ball is formed add the rest of the liquid if needed. Refrigerate for at least half an hour before rolling it out.

Finely chop the apricots and place them in the pot with the honey, frozen blueberries, water, and lemon juice. Bring to a simmer and cook for 15-20 minutes or until the mixture has thickened. Remove from the heat, chiffonade the basil and add half to the compote, the other half will be used as garnish.

Pre heat the oven to 350 degrees Fahrenheit and roll out the brisee dough to half a centimeter in thickness, cut into any shape or size that you fancy. Place dark chocolate on top and bake for 8 to 10 minutes until the edges are golden brown and the chocolate is melted.

Top the brisee biscuit with the compote and garnish with sliced apricot and the chiffonade basil.


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