Diana Henry's recipes that bring the best out of summer apricots
telegraph.co.uka few years ago – you hold on to them as a sign of something better.I pile those hard supermarket apricots in bowls for the kitchen table because they look beautiful, no matter what their flesh is like.
I eat the baked ones for breakfast with yogurt, or sneak a spoonful from the fridge when I fancy it. Beyond that I could make apricot dishes every day: tarts, both simple and elaborate, upside-down cakes, ice cream, poached apricots to serve with chai-flavoured creams, jellies in which halves are suspended in muscat wine.
And we’re not even on to preserves yet.Apricots are, hands down, my favourite summer fruit (though tart Scottish raspberries run a close second).
I like the weight of them in my hand, a perfect round that you can conceal if you want to (I don’t want to share ripe apricots with anyone).
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