Fresh apricots! Carpe diem!

Two recipes to take advantage of the sexiest fruit

So rare. So fabulous. When I spot fresh apricots I am there! I lean over and sniff. They MUST smell like apricots, not like something that has been on a truck so long that they have forgotten what they are. If they smell like the fruit they are, I buy as many as I can serve within the next 10 days. They are a true treasure.

Grilled apricots with buffalo mozzarella and greens, drizzeled in balsamic vinegar

Many people are surprised to discover that apricots have a completely different flavor after being cooked. They become tangy, creamy, and acidic. They are wonderful both ways: cooked and uncooked. I love to grill them briefly, then use them in a simple salad of watercress (or arugula, or even lettuce) and torn buffalo mozzarella. They are still sweet, softened and tangy. The grill pan imparts nice marks, but you will want to oil it to avoid sticking.

Use a grill pan on your stovetop or simply cook them flat on an carbon steel skillet with a bit of butter.

Apricot salad

Serves 4

• 4 Fresh ripe apricots

• 1 Buffalo mozzarella ball torn into chunks

• 4 handfuls of watercress, arugula or torn lettuce

• 1/4 cup olive oil

• 2 tablespoons champagne vinegar (white wine vinegar will do)

• 1/2 teaspoon dried thyme

• Salt and pepper

• Balsamic vinegar for drizzling

1. Cut the apricots in half and place on a grill pan wiped with a bit of olive oil. (If you don’t have a grill pan, use a carbon steel pan on medium low heat with a dab of butter in the pan.) When apricots have softened slightly, they are done. Let them cool.

2. Mix the olive oil, vinegar, thyme, salt and pepper to create a dressing.

3. Arrange greens on salad plates. Tear the buffalo mozzarella ball into rough chunks and place a few pieces on each plate. Arrange two apricot halves on the greens and spoon dressing over each salad. Drizzle each one with good balsamic vinegar.

Apricots also make a delicate desert with almost no effort at all. If you want something light, fresh and relatively healthy, this is a lovely choice.

Fresh apricots with almond cream

• Fresh ripe apricots

• 1/4 cup of the best cream cheese

• 1/4 cup of creme fraiche

• 2 tablespoons amaretto

• 1 tablespoon sugar

• raw almonds (one for each half apricot)

1. Toast the almonds in the oven at 350 degrees until they are golden and fragrant.

2. Mix the creme cheese and creme fraiche. Add the amaretto and sugar to taste.

3. Cut the apricots into halves and remove the seeds. Place a dollop of creme in the center of each apricot and top with an almond.

You could use small peaches for these recipes, too, if apricots are not showing up for you. Either way, you’ll have good results.

Yvonne

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