#4 Melted Apricots with Fresh Raspberries

This is Simply Delicious.  Simple and Delicious.  One of the memorable moments in my eating life.  Taken exactly from http://nourishedkitchen.com/melted-apricots-fresh-raspberries/  which is amazing in itself that I didn’t change anything.  I never make a recipe exactly.  But I wouldn’t change a thing on this one!  Here’s Nourished Kitchen –

So simple and so fresh, melted apricots with fresh raspberries is both tart and sweet and served just hot enough to barely warm the belly.  I love to serve this dish with plenty of fresh cream.  Make sure to choose the very best apricots available at market – they should be firm but yield gently under the pressure of your fingertips.  Their skin should be a rich orange and barely blushing with an almost nubile brightness.  And, as with the very best desserts, it is free from added sweeteners, natural or otherwise.

Ingredients

  • 2 tablespoons butter or ghee (see sources)
  • about 1 pound fresh apricots, split in half and pitted
  • about 1 teaspoon ground cinnamon
  • about 2 cups fresh raspberries
  • fresh cream to serve (see sources), if desired

Method

  1. Take out your very best cast iron skillet and place it over a medium flame.  Heat the butter in the pan until it’s just melted and still foamy (note that ghee or clarified butter will not foam), then reduce the heat to medium-low.
  2. Toss the pitted and halved apricots into the foamy butter and stir with a wooden spoon so that the butter coats them.  Allow them to soften, or melt, just a touch but don’t keep them over the heat too long or their skins will separate from their flesh resulting in a less appetizing dish. About two minutes over medium-low heat should suffice.
  3. Quickly stir in about 1 teaspoon ground cinnamon into the melting apricots, then immediately remove them from the heat and plate them.
  4. Top the melted with apricots with fresh raspberries and serve them with fresh, raw cream if you like.

TIME: About 5 minutes.

YIELD: About 4 to 6 servings, depending on how much your guests like apricots.

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One Response to #4 Melted Apricots with Fresh Raspberries

  1. Amy says:

    Tried it this morning. Ethan wouldn’t. Cope loved the raspberries and Lee ate it without comment. I thought my cream tasted salty with the apricots. Weird! I really liked it though, especially how fast and easy it was. I would use less cinnamon next time.

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