Recipe by Tom Hunt author of The Natural Cook.
I have been waiting patiently for apricot season for ages! Apricots are a delicious and savoury fruit, and only available for a couple of months so make the most of them while they are in abundance. This is a versatile recipe that makes a delicious starter or dessert.
Waste not: If you have any leftover apricots that are a bit too soft don’t worry, they make a mean daiquiri. Just blend them up with some ice and a good glug of the cider brandy.
50g dried apricot kernels or almonds, soaked overnight
75g double cream
3 tbsp local honey, plus more for serving
6 apricots, cut in half, seeds removed
Toast the apricot kernels or almonds if using in a hot, dry pan for 5-10 minutes until they become slightly browned. Crush slightly in a pestle and mortar.
Mix one tablespoon of the honey into the ricotta and put to one side.
Glaze the apricots with a light drizzle of honey. Grill them under a very hot grill or on a charcoal BBQ. Allow the apricots to caramelise and char slightly then flip over and grill for a further minute.
Place three halves of apricot in each bowl with a big spoon of ricotta, a drizzle more honey, topped with the toasted kernels or almonds.