By Elizabeth Gawthrop Riely Bill Yosses, executive pastry chef of the White House, is known locally for his seminar on food chemistry at Harvard. This extraordinary recipe, utterly original, comes from his dessert book, The Perfect Finish, where he uses delicate peaches instead of apricots. The contrast of colors with light, refreshing textures makes this an ideal dessert for a hot summer night. Be sure to use a blender, not a food processor, and high-quality matcha green tea powder from Japan.
Makes 6 servings.
Unsalted butter for the pan 6 apricots, ripe but firm 1/4 cup whole milk 2 tablespoons sugar 1 tablespoon matcha tea (good-quality, no substitute) 1 cup ice cubes
Put the rack on the middle shelf of the oven and preheat to 350° F. Lightly smear a baking sheet with butter.
Cut the apricots in half around the natural segmentation; twist to separate and remove the pits. Lay the halves cut side up on the baking sheet and bake about 12 minutes, until tender. Cool, slip off the skins and cut the flesh into cubes (if the skins are stubborn, leave them on).
Put the milk, sugar, and matcha tea powder in a blender and whiz to combine them. Add the ice and continue blending until smooth. Place the apricot cubes in a beautiful glass bowl or individual goblets. Pour the elixir over and serve immediately.