A passion for apricots
Apricots are truly splendid – draped in their vibrant, velvety skins and with a fragrance of pure sunshine they instantly lift the spirit. Even their name is pleasing. But it is the unique, intense flavour of the apricot that most delights. During the English summertime we turn much of our attention to all the lovely [...]
Apricots are truly splendid – draped in their vibrant, velvety skins and with a fragrance of pure sunshine they instantly lift the spirit. Even their name is pleasing. But it is the unique, intense flavour of the apricot that most delights. During the English summertime we turn much of our attention to all the lovely ripe berries, and rightly so. But I think we shouldn’t neglect the other gorgeous fruits around, especially apricots.
For me, apricots taste especially delicious when cooked. As a child, I loved apricot jam above all others. It’s the combination of cooking and a bit of sugar that intensifies the aroma and balances the acidity into that deliciousness. Sometimes I add a touch of vanilla too. I keep a jar of vanilla infused sugar in my kitchen and use that, or otherwise a few drops of vanilla essence. I do think it’s important to use a good quality brand of vanilla essence – it makes a real difference. This morning I made a quick apricot and brown sugar compote, highlighted with a dash of vanilla.
Apricot and Brown Sugar Compote
6-7 apricots, (250g) halved and stones removed
half a cup (100g) brown sugar. I use gorgeous Barbados sugar.
a few drops of vanilla essence
In a heavy pan, melt the sugar with a tablespoon of water and allow to bubble in the pan for a couple of minutes over high heat. Be careful that it doesn’t scorch. Add the apricots and let them soften in the bubbling brown sugar for a few more minutes. I just let them cook down a little until they are very vibrant in colour and just losing their shape. That’s it. Add a few drops of vanilla essence if you wish.
This compote is lovely to eat just as it is, cooled a little. Or with some yogurt or ice cream. Or with a slice of sponge cake. Outside on the steps in the sunshine…thinking about Provence and market stalls laden with summer fruits, lavender and honey!
Clairetweet: 20th July 2010
Pascale. A lovely post, as always. You have managed to capture that amazing colour and soft fuzz of the the fruit. I’ve never been much of an apricot fan, but I think that’s because the shops here often sell them to unripe and unyielding. I will keep an eye out for some as good as these.
pascale: 20th July 2010
Hi Claire, you are right, the apricots in the shops are often disappointing. That’s another reason I like to cook them! And imagine I’m at the Santa Monica farmers market!
Margaret: 20th July 2010
I love the outdoor picture of apricots on a chair – so evocative of of summers in the sun. I must try the apricot compote – it would go so well with vanilla ice-cream.
pascale: 20th July 2010
Thanks Mum!
David: 20th July 2010
What a fantastic post. The apricots look absolutely gorgeous and the recipe sounds fantastic. I can’t wait to try some.
Natalie: 20th July 2010
These apricots look so appealing. There is nothing lovlier than freshly made apricot jam. As my sister used do to, eaten by the spoonful from the jar.
Matina: 20th July 2010
Pascale, you new blog is lovely and your photos are absolutely gorgeous!
pascale: 20th July 2010
Thanks Matina! I really like yours too. Hope to see you again soon.
Jeanne @ CookSister!: 20th July 2010
Oh Pascale, what gorgeous shots! And I also grew up loving apricots – the standard jam in our house was always apricot and I love it to this day – love the sweet/tart contrast. And you should see me with fresh apricots – I cuddle them up to my cheek to smell them and feel their faintly furry skins. There are stares in the produce aisle I can tell you
pascale: 20th July 2010
Thanks Jeanne! I saw your tweets – sounds like you had a lovely weekend with Meeta
valentina: 20th July 2010
D’you know, I never ate apricot growing up. I grew up in very different climate and had a whole lot of exotic fruits – one day i will blog about them. Apricots became part of my ‘fruit vocabulaire’ once I moved here. i find them so wonderful. I have been baking this upside down apricot cake quite a few times this summer. time for a different recipe. and your post just came at a perfect time.Now, your photos..so wonderful.