How do I use summer fruit– apricots that refuse to soften, cherries, figs, etc – in savoury dishes?
Simon, Bristol
In its raw state, stone fruit can so often disappoint – it’s rare to catch, say, a peach or apricot at its perfect moment. For this reason, baker Dee Rettali suggests turning up the heat. “Apricots baked with capers is a good one, and really nice with rice or a chopped salad,” says the co-founder of Fortitude Bakehouse in London. It couldn’t be simpler, either: stone and halve the fruit, then pop them in the oven with a little water and oil, and roast until softened. Once they’re cool enough to handle, chop into small pieces, then “get some good gherkins and capers, chop them finely with sea salt and black pepper, and fold through the fruit”.
Apricots should also find their way into a Moroccan pastilla pie. “Cook them down, then layer with almonds and mint,” Rettali says. “It’s a fantastic dinner party dish.”
