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The Guardian - UK
The Guardian - UK
Lifestyle
José Pizarro

José Pizarro’s recipe for vermut-roasted apricots

José Pizarro
José Pizarro’s vermut-roasted apricots with toasted pistachios, honey and saffron.
José Pizarro’s vermut-roasted apricots with toasted pistachios, honey and saffron. Photograph: Issy Croker/The Guardian. Food styling: Esther Clark. Prop styling: Louie Waller. Food styling assistant: Clare Cole

Apricots have a short season, so don’t miss your chance to get creative with them. At the right moment in summer, their velvet skin and sweet-sour flesh makes them taste a bit like a plum crossed with a peach, and they are totally different from any other stone fruit out there. Equally summery is the pistachio: we eat tons of them back home in Spain, especially when they’re in season.

Vermut-roasted apricots with toasted pistachios, honey and saffron

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