Apricots and peaches are at their peak in the UK, with Godshill Orchards on the Isle of Wight boasting 4,000 apricot trees across six cultivars. Despite unpredictable weather, this year promises an extremely productive harvest for both fruits. In Italy, where the season begins earlier, there is even talk of a glut.
Choosing and Pairing Stone Fruit
Apricots are easy to assess: pale flesh with a green tint indicates unripeness, while deep orange signals sweetness. However, color alone doesn't guarantee flavor. For less luscious fruit, applying heat is recommended. Brush halves with oil, sprinkle with salt, and sear on a griddle or barbecue. Alternatively, brush with honey and grill. This method enhances sweetness.
Apricots and peaches pair well with tomatoes, making them ideal for a tricolor dish with mozzarella and basil. They also complement prosciutto or smoked ham. Nigel Slater suggests a cool peach, cucumber, and peanut salad with tahini, soy, and toasted sesame oil dressing. Another idea from Slater is roast chicken with peach and mint salad dressed with mint, chili, and lime juice.
Grilled and Cooked Creations
Grilled stone fruit can be used in various dishes. Georgina Hayden recommends a sandwich with grilled halloumi and roast apricot jam, while Thomasina Miers offers grilled nectarine and burrata with pickled onions. Hayden also suggests grilled peach, gorgonzola, and thyme tartine, and Yotam Ottolenghi makes a grilled peach salsa for chicken schnitzel.
Apricots pair beautifully with pork. Nigel Slater bakes chops with halved apricots, allowing the meat's fat to mingle with the softening fruit, then stirs in yellow mustard seeds and fennel. Apricots also complement lamb; the sweet acidity brings out the meat's sweetness. Lamb chops can be baked with peach wedges.
Desserts and Drinks
For a refreshing pudding, place chunks of apricot or peach in a bowl, cover with cold rosé, add ice cubes and ripped basil. Alternatively, tear ripe apricots in half and top with ricotta, honey, and chopped pistachios. For a frozen treat, blend apricots or peaches into a puree, add sugar, and freeze until scratchable for a granita.
If apricots are woolly, jam is the solution. Using instant pectin makes the process stress-free. Ravneet Gill poaches apricots with almond cream, Jeremy Lee cooks them in spicy syrup with lemon biscuits, and Felicity Cloake makes a nutty tart best served with cold cream.
Additional Recommendations
Turkish food writer Özlem Warren's second book, Istanbul, includes a home-cooking chapter with dishes like bulgur pilaf with peppers, onions, and tomatoes, and easy dumplings with minced meat and yogurt. For a quick meal, instant couscous with feta, cherry tomatoes, and cucumber is a family favorite. Nik Sharma's feta, nectarines, red onion, and couscous salad also fits the stone fruit theme.
As temperatures soar, these recipes offer delicious ways to enjoy the bounty of stone fruit season.
