Drunken Spiced Apricots with White Chocolate Coconut Sauce
Indulge in the exotic allure of Drunken Spiced Apricots with White Chocolate Coconut Sauce, a decadent dessert that combines warming spices, tropical sweetness, and velvety richness. Plump dried apricots are gently simmered in a fragrant bath of white rum, honey, and aromatic spices like cinnamon, star anise, and cardamom, creating a luxurious infusion of flavors. Paired with a silky white chocolate sauce made creamy with coconut milk and topped with shredded coconut and a hint of vanilla, this dessert is a textural and flavor masterpiece. Perfect for entertaining, this dessert is finished with a sprinkle of shredded coconut and fresh mint leaves for a touch of elegance. Whether served warm or at room temperature, this crowd-pleasing treat brings a sophisticated, tropical twist to your dessert table.
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Recipe Information
Ingredients
- 200 grams Dried apricots
- 120 ml White rum (or your favorite liqueur)
- 240 ml Water
- 2 tablespoons Honey
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 4 pods Cardamom pods
- 100 grams White chocolate
- 120 ml Coconut milk
- 2 tablespoons Unsweetened shredded coconut
- 1 teaspoon Vanilla extract
- 6 leaves Mint leaves (for garnish)
Instructions
1. In a medium saucepan, combine the dried apricots, water, white rum, honey, cinnamon stick, star anise, and cardamom pods.
2. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer for 15 minutes. Stir occasionally to ensure the apricots are evenly infused with the spiced liquid.
3. Remove the saucepan from the heat and let the apricots cool slightly in the liquid for 10 minutes. Discard the cinnamon stick, star anise, and cardamom pods.
4. While the apricots are cooling, prepare the white chocolate coconut sauce. In a small saucepan, heat the coconut milk over low heat until warm but not boiling.
5. Add the white chocolate to the saucepan and stir continuously until the chocolate has melted completely and the mixture is smooth.
6. Stir in the vanilla extract and shredded coconut, then remove the saucepan from the heat.
7. To serve, spoon the drunken spiced apricots onto individual plates or bowls. Drizzle generously with the white chocolate coconut sauce.
8. Garnish each serving with a sprinkle of shredded coconut and a few fresh mint leaves for color and freshness.
9. Serve warm or at room temperature for a luxurious, spiced dessert experience.
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 240.3 g | 87% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 188.1 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2791 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
