Apricots, Rocket, Cherry Tomatoes and Spinach

July 17, 2009

This week our bananas came in too ripe (I’m now perfecting a new banana cake recipe as a result) so we opted for Apricots. Soft fruit is such a treat that in our house they just tend to gradually disappear from the bowl on the kitchen table over the course of a post dinner sitting around. Yum! If they find time to linger in the fruit bowl you could think about gently poaching them with a little vanilla sugar, or baking them as I did last night. Cooking them this way intensifies the flavour and they start to caramelize around the edges so it’s a different kind of treat. Have with Cream, Ice-cream or Mascarpone. Add a slice of toasted panetone and you’ve got a pretty fancy desert….

Baked Apricots with Kirsch  (for 2)

You’ll need:

4 ripe Apricots

3  Tablespoons Sugar

2 Tablespoons Water

2 Tablespoons Kirsch

First of all cut the Apricots in half and remove the stone. Place skin-side down on a little baking dish. Add the water to the dish then sprinkle the sugar over the top of the Apricots then dribble  the Kirsch on top of the Sugar. Bake in a hottish oven (Gas mark 6) for about 25 minutes. Serve warm or cold with some Greek Yogurt or Cream.

This second recipe is almost as simple ..

Baked Apricots with an Almond Crust (For 2)

You’ll need:

4 ripe Apricots

2 Tablespoons  soft Brown Sugar

1 1/2 Tablespoons Butter

2   Tablespoons Almonds

Begin as before by cutting each Apricot in half and removing the stone. Melt the Butter and combine with the Sugar and Almonds. Put this paste on top of each Apricot half and bake for 20 minutes at Gas mark 6. Serve with Yogurt, Ice-Cream or Cream

This week’s Rocket(arugula) comes from Wicklow and is the tastiest I’ve had in ages, no  bitterness at all. To show it off make the simplest of salads by combining it with this week’s Cherry Tomatoes (also from Wicklow – local, seasonal eating really pays off at this time of year!). Add some soft Cheese and dress with your nicest Olive Oil and some Balsamic. Fantastic!

Our Spinach (also from Wicklow but from a different farm) is perfect for just wilting on the pan and serving with a little Butter or Olive Oil or you can make a salad with it (Feta and Black Olives always work for me)

Hope you enjoy these recipes

Have a fantastic (and hopefully dry weekend)

Sarah

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