How to make poached apricots with rosemary cream

I would vote apricots the fruit most likely to disappoint.

True, it’s a tough contest, because many fruits seem to be better looking than tasting these days. But a bad apricot tastes woolly with all the flavour of a piece of cardboard.

Like many fruits, apricots are often picked underripe before they’ve had a chance to develop any real flavour.

My best advice is to cup one gently in your palm and give it a good sniff – you should pick up on that honeyed sweetness that only a ripe apricot possesses.

The best ones I’ve seen recently are also the smallest – apricots from Turkey that are the size of a walnut.

Their skin is a glowing orange with hints of pinky blush and best of all, their flavour doesn’t disappoint.

Poached apricots with rosemary cream

Serves 4

375g apricots
2 sprigs rosemary, plus additional for garnish
75g caster sugar
200ml water
300ml heavy cream
Chopped pistachios (optional)

Place one of the sprigs of rosemary with the sugar and water in a saucepan and bring to a light simmer. Slice the apricots in half and remove the pits. Place the apricots in the saucepan, cut side down. Cook over medium-low heat until they’re slightly softened but still retain their shape.

Cooking time will vary depending on how ripe the apricots are – anything from a few minutes to 10 or so.

Remove the pan from the heat and let the apricots sit in the sugar syrup for a few minutes. Then use a slotted spoon to gently remove the apricots and place them in a bowl. Return the pan to the heat and simmer until the sugar mixture is reduced slightly, to a syrupy consistency. Strain the syrup to remove any bits of rosemary and pour over the apricots. Cool then cover and refrigerate until ready to use.

To make the rosemary cream, pour the cream into a jar or measuring jug and add the second sprig of rosemary. Cover and refrigerate overnight. When ready to serve, remove the rosemary and whip the cream to light peaks with a whisk or hand mixer.

Divide the apricots into bowls, top with a generous dollop of the whipped cream and garnish with a small sprig of rosemary and chopped pistachios, if using.

@juliapleonard