Food of the Month: Apricots
May means the onset of Summer, one of the best times of year for fresh, delicious food. Lettuce, mint, nectarine, asparagus and aubergine are all coming in to season. But one of the best, and most versatile, fruits is also coming in to season, which I am very excited about: apricots.
Apricots are a bit of a love-hate fruit, so if you don’t like them, I won’t hold it against you! But try them in Moroccan lamb and you might change your mind. Or even just a simple apricot tart will do the trick, and these apricot Chelsea buns always go down a storm. If you’re not in to cakes (who isn’t!?) then try some apricot and ginger glazed salmon or seared chicken with apricot sauce to impress at a dinner party. The Martha Stewart website has a particularly good range of recipe suggestions!
But for my recipe of the month, I’ve gone for a delicious baked treat. It’s dead easy to make this BBC Good Food apricot and raspberry buckle recipe gluten-free (simply switch the flour for a gluten-free alternative), but as I am making it as a donation to a post-triathlon barbecue, I’ve kept the recipe as-is.
Apricot and raspberry buckle – serves 8
You will need:
- 23cm square tin
- 2 mixing bowls
- 175g self-raising flour
- 200g softened butter
- 2 tbsp demerara sugar
- 2 tsp cinnamon
- 175g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 6 apricots, stoned and sliced (I added a couple of extra apricots)
- 200g raspberries (fresh or frozen)
How to do it:
Pre-heat the oven to around 180°C and grease and line the tin.
For the crumble, put 2 tablespoons of flours and 25g of butter with the demerara sugar and cinnamon in a bowl and rub between your fingers until it looks like breadcrumbs.
In a separate bowl, add the remaining flour, butter and caster sugar with the eggs and vanilla and beat until well combined.
Lightly fold in half the apricots and raspberries and spread over the tin.
Scatter over the remaining fruit and cover with the crumble mix. Bake for 45-50 minutes until a golden colour and then leave to cool in the tin.
Once cool, you can take it from the tin and serve warm with ice cream or cream or have cold later on.
If you can eat it warm, I definitely recommend it, with a generous drizzle of single cream! For the barbecue I’ll serve cold with extra fresh fruit. Perfect post-triathlon grub.
Do you love apricots? What’s your favourite way to serve it up?
Check out more apricot inspiration on the Pinterest board!