A friend of mine said the other day: “Apricots look like little blushed bums after a smack”. I must admit, after hearing that and having a second look, I saw the resemblance.
Never mind that. Apricots are in season for such a short time that you should jump at the opportunity to use them in dishes, because before you know it, they’ll be available no more. Apart from the obvious apricot jam, it’s also excellent in salads, Moroccan stews and many desserts and tarts.
I made hotcakes today and had a punnet of beautiful, big, ripe apricots which I stewed very lightly in a little orange juice and honey. Hmm, the flavours were truly amazing! And the vibrant colours simply can’t be explained.
Don’t miss out on using some fresh apricots in a few dishes – they’re good from breakfast to dessert!