Nougabricot
On Friday morning, Michelle got her St.-Jean-Baptiste (Quebec's "national holiday," for those of you visiting us from outside the province) started off right by making good use of some fresh apricots and some fresh almonds she'd gotten at Jean-Talon Market the day before. The goal was to make a batch of "nougabricot," a preserve consisting of apricots, almonds, and pistachios. Michelle's made a lot of preserves over the last 2 years, but this might be my very favorite. At the very least, it ranks within the top 3, in my opinion. I'm a bit biased, because I've always been a sucker for apricot preserves, but the combination of fresh apricots, fresh almonds, and pistachios--well, it's pure magic. And it's beautiful, too. Check out the colors...
Saturday we went out for breakfast, so we didn't get a chance to give the nougabricot a proper test ride, but Sunday we sat down to a continental breakfast with challah toast, a soft-boiled egg, and the nougabricot.
In many ways, an ideal breakfast.
Maybe if we're good, Michelle will post the recipe...
aj
As requested, the recipe is now here.
2 comments:
Hi,
i have to say i'm really impressed and delighted by your blog ! wow.! thanks for all the tips and recipes!
I'd really like to know hot to make nougabricot !...could you at least tell where you found the recipe? pleeeease ???? :-)
merci !!!
Hi Julie, thanks for the compliments. As requested, I just posted the recipe. See the latest post for details and keep on reading!
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