It takes a lot of effort to restrain yourself from just biting into that sun-kissed flesh.
With their orange colouring you immediately know that they are high in Beta-Carotene but they are also rich in Vitamin C and Lycopene. This powerful trilogy of anti-oxidants help to protect the body against disease. Apricots also contain Folate as well as Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc.
When thinking of a dish to make, I didn't want to leave anyone out - so you can easily substitute canned apricots if fresh aren't in season.
The dish I came up with was an Apricot Upside-Down Cake!
Apricot Upside-Down Cake
fresh apricots, halved, kernel removed
150 grams brown sugar
75 grams butter
250 grams plain flour
2 teaspoons baking powder
200 grams caster sugar
125 grams melted butter, cooled
80mls milk, approx
Make the topping:
Place the butter and sugar into a small saucepan - cook over a low heat until the butter has melted and the sugar has dissolved.
Pour this into a 20cm/8 inch cake pan and then arrange the apricot halves, skin side down, neatly over the surface.
Make the Cake:
Sift the plain flour with the baking powder and place into the bowl of a mixer. Add the caster sugar, eggs and cooled butter and beat, adding enough milk to create a spoonable batter.
Spread the batter carefully over the apricots and then level off the surface with a palette knife.
Bake in a preheated 160°C/320°F until golden and cooked through. If you find the surface is browning too quickly, cover with the cake pan with foil.
Once done, let it sit in the pan for a few minutes before turning out onto your serving plate.
The apricots have almost taken on the colour of the caramel, they have softened nicely and their flavours intensified.
Eat as is, or serve with cream (or thick yoghurt for a lighter alternative).