& here's a dessert Ben created using Fortunato No. 4

Whisky Poached Apricots with Vanilla Cream and Fortunato No. 4

• 6 Large apricots, halved and pitted
• 60mls of Whisky
• ½ cup of water
• 1 cup of sugar
• 2 vanilla pods
• 330mls of cream
• ¼ cup of icing sugar
• 50g of Fortunato No 4, shaved
• 1 cinnamon stick
• 2 star anise
• 5 shortbread biscuits, crushed

Whisky poached apricots with vanilla cream and Fortunato No. 4

Step 1 Place the sugar, water, whisky, cinnamon stick, star anise and beans from 1 vanilla pod in a small saucepan and bring to the boil. Once the mixture has come to the boil place a naked flame over the top of the saucepan to burn off the alcohol (if you do not feel comfortable doing this allow the mixture to simmer for a couple of minute)

Step 2 Add the apricots to the whisky mixture then bring it back to the boil and then take it off the heat and allow to cool.

Step 3 In a small mixing bowl whip the cream, icing sugar and beans form the other vanilla pod to soft peaks and set aside in the fridge.

Step 4 Place the cool apricots and some poaching liquid into a serving bowl, spoon over some cream and top with shortbread crumb and lots of shaved Fortunato No 4.

Ben also suggests that you can enjoy Fortunato No. 4 on its own with a great coffee, or may be a whisky.

 

 

(Source: The Advocate, February 8, 2014)