A recipe for apricots ...

Well summer is arriving and it is exciting to see stone fruit back in our lives isn’t it? On Monday at Garden to Plate we bought the most delicious ‘fireball’ apricots - and will be hoping that we can harvest them soon from the garden. So super to have such delicious early varieties now available to grow and buy!

And we made this recipe. It is really good and makes a great appetiser (served with goats cheese) or dessert (served with ice cream), and you can even give it a try with dried apricots if fresh are not in season. Apricot trees are nearly indestructible (if my garden is anything to go by) and so I am sure there are lots of people in the neighbourhood with a home supply of apricots over the next couple of months who will appreciate this quick an interesting way of using them.

We ate these apricots with ice cream for dessert on Monday. And then I made it for Crunch with goats cheese on Thursday. And with ice cream again on Friday for Community Lunch - it really was good, see! Highly recommend. And so simple …

Fresh Apricots with Thyme, Honey and Nuts

Ingredients

·       6 apricots

·       1-2 tablespoons honey

·       1 teaspoon thyme (fresh or dried)

·       ¼ cup walnuts or macadamia or hazelnuts, lightly toasted and broken into easy to eat pieces

Instructions

·       Cut the apricots in half and remove pip and stalk.

·       In a bowl mix together the honey, lightly toasted nuts and thyme.

·       Fill the hollow of the apricots with the honey nut mixture.

·       Serve by themselves or with a smear or sprinkle of goats cheese for an appetiser or with vanilla ice cream on the side for a dessert.