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.
- 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
- 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.
- 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.
- Quickly stir in about 1 teaspoon ground cinnamon into the melting apricots, then immediately remove them from the heat and plate them.
- 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.