I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and only available for a couple of months so make the most of them while they are in abundance. This is a versatile recipe that makes a delicious starter or dessert.
Recently I joined the Slow Food chef alliance. Slow Food describe themselves as “a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. It was founded in 1989 in Italy”. They support food that has been produced with quality as its main priority. It is Slow Food week from the 18th – 24th June. In celebration we have created a menu at Poco that represents some of the ingredients which SF support. One of these ingredients is Somerset cider brandy. Which is distilled in Somerset at Burrow Hill.
Waste not: If you have any leftover apricots that are a bit too soft don’t worry, they make a mean daiquiri. Just blend them up with some ice and a good glug of the cider brandy.
Ingredients - serves 4
50ml Somerset cider brandy
125g soft brown or demerara sugar
200g homemade ricotta or curd cheese
50ml double cream (optional)
4 tsp honey
Method – Preparation time 5 minutes – Cooking time 5 minutes
Mix 50g of the sugar and the cream into the cheese. Divide between 4 bowls.
Score the apricots around the middle and pull into halves. Remove the pip. Sprinkle the sugar evenly over a plate. Press the apricots cut side down into the sugar.
Put a frying pan or skillet on the heat and bring to a medium high temperature. Place the apricots into the frying pan, cut side down, and sprinkle the rest of the sugar over the top.
Allow the sugar to caramelise and the apricots to char slightly. Flip the apricots over. Before the sugar gets too dark, add your brandy to flambé the fruit. Remove from the heat.
Place three halves of apricot on each bowl and drizzle with honey.
Serve warm or cold.