the french way to...bubble, bubble toil and ....
Apricots are at their best in Provence this very moment and I am finding every opportunity I can to enjoy them. Like all fruits - fresh is best - but if you feel like indulging in a little caramelised fantasy of mine...
wash, split and de-stone the apricots (allow about 4 per person)
slice each half into four lengthways
into a pan melt a good chunk of butter (any amount will do - the more the richer - but always enough so they don't stick to the bottom of the pan)
add the apricots and mix well
into the bubbling brew pour copious amounts of brown sugar to taste
let simmer away for about ten minutes and then turn off
just before serving....
re-heat and reduce the apricots so they are good and syrupy
serve a generous spoonful over a scoop of vanilla ice-cream
and
and
a baby meringue for an accompaniment ...
always a good idea....
always a good idea....
xv
image - me
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