The anticipation for lunchtime seems interminable. I grab a fresh white loaf, slice off a thick piece, and toast it until the edges are delightfully crispy. I generously spread a creamy, thick ricotta from the tub onto the crusty toast. Next, I expertly split open a ripe apricot, removing the stone and cutting the fruit into wedges. The juicy apricot wedges are then placed on top of the ricotta. Depending on what I have on hand, I sprinkle a hint of black pepper or sprinkle some crushed pistachios over the toast. This combination of warm, chewy toast, velvety ricotta, and sweet-sour apricot keeps me satisfied until lunchtime arrives.
Apricots are at their peak for such a short period that I seize every opportunity to indulge in their soft, fluffy skin and jelly-like flesh. However, they can be disappointing at times. To ensure the perfect ripeness, it’s best to ripen them at home. Avoid refrigerating them, as it negatively affects the fruit. Instead, place them on a sunny windowsill or on a dish in the kitchen. It may take a day or two, but the wait is worth it for that lusciously ripe flavor.
Apricots are not only delicious on their own but can also be used to create sumptuous jams or chutneys. For example, I blend apricots with North African harissa to add a hot, fruity kick to cheese, cold meats, or a Sunday morning cheese toastie.
When it comes to baking, few fruits are as versatile as apricots. Their tenderness provides a perfect contrast to layers of crisp, flaky dough in Danish pastries. They also make an excellent addition to ginger cakes or buttery shortcakes, either on their own or paired with raspberries or blueberries.
The recipe I’m about to share can be made with any seasonal fruits, such as apricots, peaches, rhubarb, or plums. The key is to use thoroughly ripe fruit for the best results. This cake can be stored in an airtight tin for a couple of days.
Lastly, I’d like to share my recipe for apricot and harissa chutney. The combination of sweet apricots and spicy harissa creates the ultimate chutney, perfect for pairing with cheese or adding flavor to a picnic spread. This recipe makes three jam jars of chutney.
I hope you enjoy these creative and delicious ways to savor the fleeting essence of ripe apricots. Follow me on Instagram @NigelSlater for more culinary inspiration.
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