Michel Roux's Sacristain With Roasted Apricots
Ingredients
Sacristain (10-12):
Honey Roasted Apricots:
Method
Roll out the puff pastry to 5mm thick with a dusting of caster sugar on both sides. Mix the yolk with 2 tbsp of water and brush this all over the pastry. Sprinkle the almonds and gently press down.
Cut strips 2 cm wide and at least 12cm long. Dust liberally with icing sugar. Begin to twist each strip of pastry 3 times to make a spiral and place on a baking sheet. Continue with the remaining strips.
Cook in a preheated oven at 180C fan for 20mins or until golden brown. Remove from the oven and Cool on a wire rack. Sprinkle liberally with icing sugar again before serving.
Add the apricots to a large sauté pan along with the butter, lemon zest and honey. Cook over a medium heat until the butter melts and apricots release their juices. Continue to cook for a further 5 minutes or until the apricots soften completely. Remove the pan from the heat and spoon the apricots into a serving bowl and serve alongside.
