This smooth and creamy chia pudding gets a tangy, fruity jolt from a layer of spiked apricot jam. New Deal’s Pear Brandy plays up the natural sweetness of seasonal stone fruit, but you could absolutely swap blackberries, figs, or chopped pears for the apricots. Enjoy this treat straight out of the fridge topped with hazelnuts, toasted coconut, and dried fruit. Make sure to hold a few tablespoons of the jam behind for Apricot French 75 cocktails! 

This recipe comes to us from our friend Carlin St. John of Get Together PDX. Specializing in recipe development and catered events, Get Together PDX provides fantastic food and thoughtful details to create special gatherings and dining experiences. Follow @gettogetherpdx and contact Carlin with inquiries at gettogetherpdx@gmail.com.

Ingredients:

• 6-8 fresh apricots, chopped

• ⅓ cup New Deal Pear Brandy

• 2 TBSP sugar

• 1 tsp lemon juice

• 2 cups oat milk

• ½ cup coconut milk

• 2 TBSP maple syrup

• Kosher salt

• ¾ cup chia seeds

• Fresh apricots, dried apricots, and/or toasted hazelnuts for serving

Method:

1. Make the jam: add the chopped apricots, Pear Brandy, sugar, and lemon juice to a small saucepan set over medium-high heat. Bring to a boil, then reduce the heat to medium and cook the jam, stirring often, for about 30 minutes. If it’s getting too thick, add 3 tablespoons of water at a time to loosen it. The jam is done when the fruit is soft and breaking down slightly and you can drag a spoon through the bottom of the pan leaving a clean streak behind. Set aside to cool completely.

2. Combine the oat milk, coconut milk, maple syrup, and a healthy pinch of kosher salt in a large jar or quart container with a lid. Shake well to combine.

3. Add the chia seeds to the jar and shake again to combine. Transfer the jar to the fridge to allow the chia seeds to absorb the milk mixture and the pudding to set for at least 30 minutes. Once the pudding has a creamy and thick texture, it’s ready.

4. Spoon half the pudding into four small glass jars. Add a layer of the apricot pear jam to each jar. Spoon the rest of the chia pudding evenly between the four jars. Top each jar with chopped fresh apricots, toasted hazelnuts, and/or dried apricots.