July 16th, 2014
The letter is A for Apricots
The middle of July brings apricots to the Similkameen - probably my favourite fruit. Love them with almonds, or ginger - well, just with almost everything.
For breakfast I have toast made from a lovely apricot / pepper bread that Sid and Sharon
sell at the Farmer's market,
and any chance I get I make apricot pie from the fruit stored in the freezer when the time is right!!
The hot weather we are currently enjoying/enduring reminds me of the days we picked apricots in the orchard when the weather was invariably over 100 degrees fahrenheit.
Whoever was out first claimed the Dinosaur - a mechanical picking machine with a bucket to stand in and soar through the branches and a large attached bag in which to place the fruit.
The slow pokes all used ladders!!!
One day, when home alone, I was using this wonderful machine for picking apricots and hit a bump as I was moving it. We tipped, in slow motion, the Dinosaur and I. Not hurt, but it certainly put the wind up the first one home to come up the road and see the Dinosaur resting on its side in the orchard!!
Here is a nice recipe for Apricot Clafoti from Canadian Living
a variation on the old fashioned apricot upside down cake I used to make......
The recipe calls for 1 tablespoon of butter, four eggs, 1/3 cup of lavender honey (but I'm sure any other honey would be just fine) and a vanilla bean split in half
(if you don't keep vanilla beans in the pantry try a tsp of the liquid kind).
Whisk the eggs and honey, add the vanilla and stir in 1 tablespoon of brandy and 1 cup of flour. Whisk in the milk to form a smooth batter.
In a mixing bowl toss the apricots (halved and sliced 1/4 inch thick) with one half a cup of sugar. Place them in an buttered oven-proof 13x9 dish (the recipe says it should be oval, but I am sure a rectangular dish will result in the same delicious results).
Pour the egg mixture over the apricots and place in the oven, baking for 40-45 minutes at 350 degrees.
Cool for five minutes before serving with a scoop of ice cream
garnished with almonds and confectioner's sugar.
I have not tried this recipe, but how can you miss with APRICOTS.
For more As click here to visit Denise and Roger at ABC Wednesday
as we start another amazing round through the Alphabet.