Quick ‘n easy!

The apricot season has started!!  Last Sunday I bought my first apricots of the season from one of the vendors in the market in Saint-Chinian.  Mr Cathala grows all kinds of fruit in Argeliers, not far from Saint-Chinian, and he sells his fruit at the market on Thursdays and Sundays!

I bought two different kinds of apricots from Mr Cathala.  I’m no longer sure what the names of the two varieties were – they were both delicious even though they were very different from one another!

The red ones were somewhat smaller than the apricot coloured ones, and their flesh was softer.  Both were juicy, with the apricot coloured ones tasting sweeter.

When I went last fall to visit Top Fruits, a pick-your-own farm also in Argeliers, I signed up to their mailing list.  With the fruit-picking season now under way, I receive weekly newsletters from Sarah Pearce at Top Fruits.  She always concludes her newsletter with a couple of recipes, and this week’s apricot recipe was perfectly timed for my purchases!

I decided to use the firmer apricots for Sarah’s Poele d’abricots aux pain d’epices, pan-fried apricots with gingerbread.  The ingredients are simply apricots, butter, and pain d’epices.

Sarah’s recipe called for 16 apricots, 15g butter and four slices of pain d’epices.  Since my apricots were on the large side, I decided to use only five (they were about double the size of a regular apricot), but kept the butter and pain d’epices quantities of the original recipe.

I cut the apricots in half, removed the stones and sliced the apricot halves thickly.  The pain d’epices was cut into small dice.

As my frying pan is on the small side, and since I didn’t want the apricot slices to be too crowded in the pan, I fried the apricots in two batches.  I heated the butter over high heat until it started to brown, then added the apricots.

After about a minute I gave the apricot slices a gentle stir.

After a further minute of cooking, it was time to add the diced pain d’epices.

Another gentle stir, and voila, dessert was ready!!

This was a wonderfully tangy dessert with great flavour!!  There was too much for two people, so we ate the leftovers on the following day.  It tasted even better, as the flavour of the  pain d’epices had had a chance to meld with the apricots!  Better still was the scoop of vanilla ice cream I had bought to go with the leftovers :)!!

How do you like your apricots??

Advertisements