Easter Dessert Recipes From Claire Thomas
We were lucky enough to enjoy Claire Thomas’ incredible vegan treats at our most recent cooking class and luncheon, but she also prepared some non-vegan desserts that were simply too good not to share. On the sweet menu: Braised Dried Apricot Mascarpone Bars, Brown Butter Doughnuts with Blackberry Glaze, and Rosewater Glazed Brown Butter Madeleines. Needless to say, they were all so yummy, and would make for the perfect Easter brunch. My favorites were the Madeleines, and Ripley’s: without a doubt, the doughnuts. XXJKE
- Braised Dried Apricot Mascarpone Bars- The Kitchy Kitchen x Jenni Kayne
Braised Dried Apricot Mascarpone Bars- The Kitchy Kitchen x Jenni Kayne
- Course: Desserts
- 1 1/2 lb 2/3 kg apricot pitted
- 1 1/2 cup 355 ml sugar
- 2 sticks cinnamon
- 1 orange peel
- 3 cup 710 ml white wine dry
Ingredients for the Filling
- 12 oz 340 g mascarpone
- 1 tsp vanilla
- 1/4 cup 59 ml apricot liquid reduced
- 2 tbsp agave nectar (optional)
Ingredients for the Shortbread Crust
- 2 cup 473 ml flour
- 1/2 tsp salt kosher
- 8 oz 227 g butter (two sticks), room temp
- 1/2 cup 118 ml powdered sugar
Preheat oven to 350F
For the crust, work together the flour, butter and powdered sugar until it forms a dough. Line a greased 9 x 13 inch baking dish with parchment paper (this is so it's easy to remove the bars for cutting) and add the dough and pat down so it's evenly distributed. Bake at 350F for 20-25 minutes, until lightly golden brown, and cool.
Combine apricots, sugar, cinnamon, orange peel and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 to 1 hour minutes, until liquid has turned to syrup and the apricots are tender.
Whip the mascarpone with vanilla and liquid. Spread over the shortbread crust. Top with apricots.
For easiest slicing, pop the bars in the fridge for 30 minutes to set before cutting.