With a war happening so close, it is difficult to even write this recipe. But we find solace in food, and in sharing food. Eating together often seems the only way to cope with reality these days, and we savour these moments, knowing that not everyone gets to experience comforting food today. Our recipe of honeyed apricots or nectarines is for pancake day tomorrow, and we hope that you will enjoy making it and that you will share it with friends, family, neighbours, strangers.
For this recipe, we are using our succulent apricots and nectarines. With a natural vibrant yellow-orange colour, they are picked during the summer and dried without the addition of any sugar or other flavourings. They have a natural sweetness which is enhanced by slowly cooking them in honey. You can choose apricots, nectarines or a mixture of the two.
Our honeyed apricots/nectarines are stirred together with creamy galomizithra cheese and Greek yoghurt. We add colourful, raw pistachios to create a very unique pancake fulling for this year’s pancake day! Don’t forget to check our last year’s galomizithra and honey pancake filling, and our other pancake and breakfast recipes.
Of course, if you want to keep this recipe simple, you can use just the honeyed apricots and nectarines as your pancake filling – and yes, they are also great in your morning porridge, on top of fresh fruit, or on their own.
Finely chop your apricots or nectarines. Place them in a small saucepan with the honey and water. Cook over low heat, until the apricots/nectarines are soft and tender, around 5 minutes. Remove from the heat, taste (careful not to burn yourselves!) and add more honey if desired. Your simple pancake filling is ready!
If you go the cheese route, then let the apricots/nectarines cool down a bit. Roughly chop the pistachios. In a bowl mix together the yoghurt and galomizithra cheese. Add the honeyed fruit and pistachios and stir everything together. Spread onto your pancakes. Yum!