The UK apricot season begins now, heralding the return of this versatile and pleasingly fuzzy little fruit. The editor favours hers in spring crumbles served with gallons of whipped oat cream (apricots and oats are a match made in Heaven, by the way…), while they are also a great substitute for oranges in an olive oil cake. What else? Try these…
Use instead of dried fruits plus a little almond extract in scones.
Make thin shortbread biscuits with the traditional recipe including 1 tsp vanilla extract and sandwich with apricot jam.
Roast apricots in the oven with marsala wine and almonds and serve with enormous dollops of whipped cream or Doddington Dairy vanilla ice cream from Wooler. Oh, and a marsala wine chaser, naturally (hic!).
