By Alina @ TLY
When apricots hit their peak in mid-summer, this is one of the easiest ways to enjoy them: gently double-boiled bird's nest, chilled until cold, and topped with fresh apricot wedges and a few slivers of ginseng. It is lightly sweetened and refreshing, and you control the sugar completely. Use a little rock sugar for the classic taste, or swap in monk fruit for a version with no added sugar. Apricot season in the United States runs from about May through August and peaks in June and July, so this is a bowl to make while the fruit is at its best.
Key takeaways
- Double-boil the nest first, then chill it; add the fresh apricot just before serving so it stays bright.
- Sweeten to taste with rock sugar, or use monk fruit for a no-added-sugar bowl.
- Ginseng, not ginger: a few thin slivers add a gentle, slightly bitter contrast to the sweet fruit.
- One dry nest is usually about 8 to 14 grams and serves one to two after soaking.
Ingredients (serves 2)
- 1 piece dry bird's nest (about 8 to 14 g)
- 2 to 3 fresh ripe apricots, pitted and cut into wedges
- A few thin slivers of ginseng (about 2 to 3 g)
- Rock sugar to taste (about 1 to 2 teaspoons), or monk fruit sweetener for no added sugar
- About 1 cup water for double-boiling
Method
1. Soak the nest
Place the dry nest in a bowl of cool water and soak for four to six hours, or overnight, until it expands to roughly three to four times its size and the strands separate. Rinse, and lift out any fine feathers with tweezers. Drain well.
2. Double-boil
Put the drained nest in a heatproof bowl or double-boiler insert with about one cup of water and the ginseng slivers. Cover and double-boil gently for about forty minutes, until the strands are soft and wispy. Add rock sugar (or monk fruit) in the last five minutes and stir until dissolved. Taste and adjust; a chilled dessert can take a touch more sweetness than a warm one.
3. Chill
Let the nest cool to room temperature, then cover and refrigerate for at least two to three hours, until thoroughly cold. Cooked nest keeps refrigerated for three to five days, so you can prepare it ahead.
4. Add the apricot and serve
Just before serving, spoon the chilled nest into white porcelain bowls, arrange the fresh apricot wedges on top, and add a sliver or two of the ginseng from the pot. Serve cold. Adding the fruit at the last moment keeps it fresh, juicy, and bright against the cool, silky strands.
Choosing your nest
Any clean whole nest works well here. Our Blue Label and Red Label nests both double-boil into soft, fine strands that hold up when chilled, and the specialty nest selection is a good place to start if you are new to preparing it at home.
Frequently asked questions
Can I make this with no added sugar?
Yes. Use monk fruit sweetener in place of the rock sugar and add it to taste. This changes only the sweetness and flavor of the syrup, and it lets the natural taste of the apricot come through.
Why ginseng instead of ginger?
Ginger would bring heat to a cold, sweet bowl. A few thin ginseng slivers add a gentle, slightly bitter note that balances the fruit without warming the dish.
Can I prepare it ahead of time?
Yes. Double-boil and chill the nest up to a few days in advance, since cooked nest keeps three to five days refrigerated. Add the fresh apricot only when you are ready to serve.
