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Chef Jeff Nathan is the author of a kosher cookbook and proprietor/exec chef of ABIGAEL’s, a kosher steakhouse in NYC. He has been kind enough to share a few of his favorite Passover recipes with us. The first is a wonderful dessert. Enjoy!

 

Poached Apricots with Lemon and Thyme

Pareve

Makes 6 to 8 servings

 

We have most of these ingredients on hand as pantry items, so it’s a simple matter to make this dessert when the mood strikes. The taste of thyme in a dessert may be surprising, but it is as delicious as it is aromatic. And be sure to use freshly grated nutmeg (is there any other kind?). We often serve the apricots without the ice cream as a compote.

1 lemon

1/2 cup fresh orange juice

1/2 cup honey

1/4 cup sugar

One 3-inch cinnamon stick

1 pound dried apricots

1 tablespoon chopped fresh thyme

A few gratings of fresh nutmeg

Vanilla ice cream, for serving

Lemon zest, cut into julienne, for serving

1. Mix 2 cups water, the orange juice, honey, sugar, lemon zest and juice, and cinnamon in a medium saucepan. Add the apricots and bring to a simmer over medium heat, stirring occasionally. Partially cover the saucepan with the lid, and simmer until the apricots are tender, about 10 minutes.

2. Remove from the heat and add the thyme and nutmeg. Cool until warm (or cool, cover, and refrigerate until chilled). Serve, spooned over ice cream and topped with long thin strips of lemon zest, if desired.

 

 

 

 

 

Recipe Courtesy of Jeff Nathan’s Family Suppers, by Jeff Nathan