The fruit is everywhere, warm, orange, gold, offering all kinds of suggestions.
Sauces. Appetizers. On the side.
Three recipes I haven’t yet tried. Sound delicious though.
As an accompaniment, from Alon Shaya, Executive Chef and Owner of Shaya in New Orleans.
- Stir together :
- 1 1/2 tbsp cider vinegar
- 1 tbsp tahini
- 1 tbsp orange juice
2. Whisk in
- 1/4 cup olive oil
- 1 tbsp water
3. Set aside.
4. Chop into 2 cm pieces :
- 3 apricots
- 2 tomatoes
5. Toss with the prepared dressing (above). Sprinkle with 2 tbsp sesame seeds and serve with grilled fish.
As a sauce, from Eric Banh, Executive Chef @ Ba Bar in Seattle.
- 2 cups diced, fresh apricots
- 1 cup white wine
- 1 tbsp turmeric
- Cook the above over medium heat for about 10 minutes, till the alcohol evaporates and the sauce thickens.
- Transfer to a blender and puree till smooth.
- Drizzle over roasted vegetables, grilled bread or baked chicken.
As an appetizer, from Jason Hotchkiss, Director of Culinary Operations @ the Patio Group on Goldfinch in San Diego.
- 6 fresh apricots, halved
- olive oil
- salt and pepper
- crumbled feta cheese
- shredded basil
- chopped cucumber
- a squeeze of lemon juice
- Drizzle the cut sides of the apricots with olive oil, season with salt and pepper.
- Grill over high heat, flesh side down for about 2 minutes or until charred.
- Cool. Cut into wedges. Arrange, top with the feta, basil, cucumber and lemon juice.
None of this is mine, neither the recipes not the photographs. All borrowed – with thanks – from print and the internet !