Sunset Apricot Cobbler With Vanilla Silk Sauce

As Featured in Luxury Guide 2024 print edition

RECIPE BROUGHT TO YOU BY:
Chef Tasha Kortabani | Tasha’s Table Catering

INGREDIENTS:

COBBLER:
2 c Dried Apricot, chopped
1-1 ½ c Chardonnay Wine (enough to submerge)
¼ c Sugar
Zest of 1 Orange
Juice of ½ Orange

CRUMBLE:
1 pack Sugar or Oatmeal Cookie dough
½ c Dried Cherries or Cranberries, chopped
½ c Slivered Almonds

VANILLA SILK SAUCE:
¾ Water, simmering
½ c Sugar
2 tbsp Cornstarch
1 pinch Salt
¼ c Heavy Cream
1 Vanilla Bean, sliced & scraped (or 2 tsp vanilla)
2 tbsp Unsalted Butter

METHOD:
Step 1: Gently simmer the apricot mixture until it reaches a tender and soft consistency. Allow it to cool in the simmering liquid. Meanwhile, blend the cookie dough with dried berries and almonds, returning it to the refrigerator for an effortless crumble.
Step 2: Divide the apricot mixture into six ramekins, adding just enough of the simmer liquid to coat the apricots. Follow this with a generous layer of the cookie dough mixture, crumbled atop the fruit until no more fruit is visible. Bake for 8-11 minutes at 350 degrees F or until the top is beautifully golden brown.
Step 3: While the cobblers are in the oven, bring water to a simmer for the silk sauce. Once simmering, add the dry ingredients and mix well. Drizzle in the heavy cream, add the vanilla bean and scrapings. As the sauce gently thickens, incorporate 1-2 tbsp of butter. Once the butter is fully combined, turn off the heat and set the sauce aside.
Step 4: The final and perhaps most delightful step is here! Once the cobblers emerge from the oven, drizzle them with the silk sauce and garnish with a fresh slice of fruit. Now, savor and enjoy every delectable bite.

GARNISH: fresh fruit, orange zest, chopped dried  cranberries, sliced dried apricots, or powdered sugar

SERVES: 6

For more catering information contact:

Chef Tasha Kortabani
(954) 798-8898