Confit Marille ( Apricots) with creamy burrata
Celebrating fresh apricots, this recipe takes the delicious fresh apricots and transforms them into a sweat and savory jam like delicatessen. The garlic and thyme work really well with the natural sweat sour taste of marille and the creamy nature of burrata completes the dish and binds it all together. The only thing missing is a nice piece of ciabatta or sourdough bread.
Its the perfect starter for a friends with dinner or a way to impress in a brunch party.
Liefergebiet: Wien und Umgebung
- 20 Stk. Aprikosen
- 1 Stk. Burrata
- 200 ml Olivenöl
- 8 Stk. Knoblauchzehen
- 15 g Thymian, frisch
- 1 TL Pfeffer, frisch gemahlen
- 1 EL Salz
- 01 / 03
Pre heat your oven to 180 degrees.Take all your apricots and cut them in half and discard the seed. place them skin facing down in a small baking tray ( its important that theres no extra space in the tray so the juices and the oil contribute to the cooking).
- 02 / 03
Crush all the garlic cloves ( no need to peal) and place them all around the apricots. do the same with the thyme.
generously sprinkle the olive oil on top of the marille and finish with salt to taste.
Place on the oven for 25-35 min or until soft and slightly colored
- 03 / 03
Once the Marille are finished plate around the creamy burrata. and simple drizzle a bit more olive oil and a few cracks of pepper ( plus more fresh thyme)