Desserts
Chamomile Milk Custard with Apricot Compote
This creamy, barely sweet, milk custard from chef Cortney Burns is a perfect base for seasonal flavors throughout the year. Try infusing it with fennel seeds, cardamom pods, or lavender.
By Yankee Magazine|Mar 29 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis creamy, barely sweet custard from chef Cortney Burns is a perfect base for seasonal flavors throughout the year. Try infusing it with fennel seeds, cardamom pods, or lavender.
Yield:
6 to 8 servingsIngredients
1/2 cup diced dried apricots (about 10 apricots)
1 cup white wine
1/4 cup honey
Instructions
First, make the compote: Combine the ingredients in a medium saucepan over medium heat. Bring the mixture to a gentle simmer and cook until the apricots plump up and wine thickens slightly, about 20 minutes. Set mixture aside to cool.
