This week we’ve got a somewhat unusual recipe for you. August and September in Greece are usually months of preserving in our household. We make tomato passata to last all winter, and jams using very ripe fruit, like figs or peaches, as their season is coming to an end.
However, it is not a preserving recipe we’ve got for you this week. It is one that you can make using any overripe fruit you may have. It works great with apricots, but you can also use peaches, plums and yes, figs!
Here, we have combined apricots with dried apricots (how surprising, I know!) and almonds, but you can mix and match, depending on what dried fruit or nuts you love most. We baked these in the oven with olive oil, our balsamic cream with mandarin, and a bit of honey. The result is soft fruit, bold flavours and the perfect pairing to a grilled manouri or halloumi cheese. This recipe is also perfect to accompany a cheese & cured meats platter, or your morning yogurt. It really is the best way to make use of the wonderful last fruit of summer and welcome autumn.
We are serving this with one of our favourite summer ingredients: rosemary floral water!
We spent most of the summer spraying this aromatic water on our body and hair after the beach, but who says we can’t ‘perfume’ our dishes too? Floral waters are absolutely perfect to use in the kitchen too! So as you are serving this dish, spray on each plate -and on each guest if you dare! Trust us, you are in for a treat.
Cut the apricots in half, removing all stones. Cut the dried apricots in small pieces and roughly chop the almonds. Place everything in an oven dish. Whisk together the olive oil, balsamic mandarin glaze, honey and salt. Mix with your fruit and nuts, so that everything is coated with the liquid.
Cover with tinfoil and bake at 200C for 30 min or until the fruit is soft and the flavours have blended.
To serve, place on individual plates and spray rosemary water over each plate.