The apricot flavor deepens with browning. And what a delicious smoothie they serve! (Photo: Kristen Benz)
Summer desserts are the easiest. If your first apricot of the season is the sunny Valais apricot, don’t think twice and eat this pure apricot. The rest can then go into the oven because its flavor deepens as it cooks, giving it a nice juice, which in my recipe mixes with vanilla, honey, and lemon juice.
As a variation on my recipe, you can flavor the fruit with some thyme. But if possible, get fresh verbena. Or not, buy a stick from them right away, because they will serve you well all summer long. And nothing gives this baked apricot a summery freshness like fragrant verbena.
ingredients
to prepare
to 4 persons
Preparation time: 40 minutes
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12 apricots, washed, halved and seeded
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4 strips of organic lemon peel
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2-3 sprigs of fresh lemon verbena
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1 vanilla bean, chopped
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2-3 tablespoons of pure honey
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Juice of half a lemon
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2 tablespoons of cold water
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Crème de Gruyere or Creme Fresh
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Preheat the oven to 190 degrees Celsius.
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Place the apricot cut side up in a mold. Place the lemon zest and verbena sprigs between the apricots, and place the vanilla in the middle.
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Drizzle with honey, lemon juice and water. Bake in the center of the oven for 20 to 25 minutes, brushing the apricots with their juice halfway through cooking. The apricots should be soft after baking and hold their shape.
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Serve warm or at room temperature with a dollop of Gruyère Crème.
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