Friday, May 8, 2009

Honeyed Apricots

The first sign that summer is around the corner is when the apricots show up. And it is a happy time. I got my first flat of apricots over the weekend to use for those events. They might have still been a little bit green but with time they all ripened nicely. Since they are here for such a short time I try to incorporate them in to as many wonderful dishes as I can. Here are a few to try:

Like many other fruits they will brown once cut and exposed to air, a great way to stop this is to drizzle them with just a touch of honey. The acid in the honey will help hold the color and is a great flavor combination. To take this a step further sprinkle with just a touch of kosher salt and then serve over sweetened mascarpone or vanilla ice cream.

A very easy hors d’oeuvre is to split smaller apricots in half and then fill with a crumbled blue cheese then place under the broiler for just a minute till the cheese melts… yum.

For a simple updated dinner idea replace your apple sauce in a pork recipe and go with roasted apricots. Quarter your apricots and place on a cookie pan, drizzle with just a touch of olive oil and bake 7 to 10 minutes until just tender. Serve over pork loin, tenderloin or chops.

Remember to take a minute and enjoy the flavors of the season.

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