Emily Rollings

In Season :: Apricots

BlogEmily Rollings

This week our Abel & Cole box included a punnet of delicious apricots. I've never learnt what to do with apricots - except jamming! As our social calendar for the weekend was crammed, I certainly didn't have time to master a new recipes, so I created something somewhat simpler. These baked ginger apricots went down a storm with our guests and took me away from the table for a grand total of two minutes. Perfect entertaining food (recipe below).

As Apricots will be in season for a couple of months I've also picked a few apricot recipes that I'm planning to try out, to give you some extra inspiration. If you do nothing else, turn these gems into jam. In my opinion it is the best; subtle and sweet, the perfect companion to buttery granary toast. If I close my eyes I can still recall my grandmother's perfect apricot jam; the taste of a summer breakfast.

+ Quinoa, apricot and rocket salad from Love and Lemons

+ Chia rhubarb apricot muffins from My New Roots

+ Apricot, blue cheese and honey toast from Naturally Ella

+ Waitrose apricot jam

Baked Ginger Apricots

Ingredients

6 Apricots 2 - 3 tbsp demerara sugar 2 tsp freshly grated ginger

Method

1. Preheat the oven to 180ºC. 2. Half and stone the apricots. 3. Lay in an oven proof dish and coat in the ginger and sugar. Bake in the oven for about 30 minutes. They should be starting to caramelise but still holding their shape.