Poached Apricots

Ingredients:
2 cups sugar
2 cups water
15 cardamom pods, crushed
5 ripe apricots, halved, pits discarded
Zest of 1 orange

Instructions:
In a medium saucepan over medium heat, combine the water, sugar, crushed cardamom pods and bring to a simmer.  Simmer for 2 minutes, reduce the heat to low, add the zest and apricots.  Cook at a very slow simmer for approximately 10 minutes until the apricots are cooked but not falling apart. Turn off the heat and allow the apricots to cool in the syrup, then refrigerate.  Prior to serving, remove apricots from syrup, strain, then set the syrup aside.  Serve the chilled apricots in a shallow bowl with a dollop of almond crème anglaise, top with the crushed almonds and a tablespoon of the reserved syrup.  Refrigerate left over syrup for later use (it  just so happens to make a marvelous martini!)

Serves:  4

Almond Crème Anglaise (sauce)

Ingredients:
2/3 cup sugar
8 large egg yolks
3-1/2 cups milk, warm
1 tablespoon 'real' almond extract
Toasted almonds, crushed, optional

Instructions:
In a medium bowl, whisk together half the sugar and yolks.  In a medium saucepan over medium heat, scald the milk with the second half of the sugar.  Stirring constantly, very slowly temper (whisk) the hot milk mixture into the egg mixture.  Pour the entire mixture into a large bowl over a bain-marie of simmering water and slowly cook, stirring the bottom constantly with a spatula, until the mixture thickens, coats the back of a spoon, and holds the track of your finger when drawn through (nappe).  Immediately strain the mixture into a chilled bowl set over ice and slowly stir in the almond extract.  When cool, cover with plastic film, pressing the film to the surface of the sauce, and place in the refrigerator until time to serve.