In early June we are almost at the hight of the apricot season - we make sure to make the most of the short season of this magnificent fruit - one of the few fruits that transforms so beautifully when cooked - giving even more flavor, acidity and spice - maybe the only fruit cable of this.
We also cook with them - both in sweet and savory dishes - or use them for the many breakfast specials we treat our guests with - like baked almond and apricot porridge, french toast with honey roasted apricot, jam tarts, bircher muesli, oat and quinoa porridge or ricotta pound cake with baked apricots and a dollop of sweet ricotta.
3 tbsp extra virgin olive oil + more to serve
2 cloves of garlic, sliced
small handful of sage, leaves only and if small leave them whole
300 g small date or cherry tomatoes, cut in half
4 fresh apricots, with out stone and cut into wedges
1 tbsp aceto balsamico
sea salt and black pepper
Heat olive oil in a frying pan and sauté garlic and sage for a few minutes on medium heat - you want the garlic to caramelize a little. Add tomatoes to the pan and sauté for a further 5 minutes - until they start to go soft. Add the apricots and give it a good toss or two and let the fruit feel the heat - you don't want them to overcook. Pour in the vinegar and let it boil away for a minute before seasoning.
We like to use this for roasted meats - great with pork, grilled lamb or roasted chicken - or just as an antipasto on a good solid slice of toasted sourdough with a generous drizzle of olive oil.