Summer is a fruit and berry season. The variety of these gifts of nature makes every day of summer even more bright and colorful. In June - lots of red and blue colored berries - strawberries, red and black currants, blueberries, blackberries, raspberries. In July stone fruits - apricots, plums, peaches - are in season.
I think it would be inexcusable not to use seasonal fruits in the kitchen, while they are so rich in flavor! And so beautiful, isn't it?
But because of such a variety I am totally at a loss! What to use? Peaches? Or maybe plums? Or apricots? Or maybe all together? And add some cherries on top?...Yep, these are my every day thoughts).
Don't be afraid. I'm fine.) I'm am a calm and quite person, mostly...)
Yesterday I was thinking about making some easy dessert, quick and no-bake (this heat in Kyiv makes me go into a frenzy...Thanks God, for air-conditioners!! ...and for a lot of lakes and rivers around).
And then I remembered I had a few packets of vanilla popsicles in my freezer. And apricots in my fridge. A perfect match).! Lets say good-bye to summer heat!
The whole recipe, including props, will take you only 15 minutes! Promise! 15 minutes and you will get a dessert, that is worse selling your soul to the devil.
Roasted Honey Apricots
1 tbsp butter
1/2 tsp cinnamon
a few mint leaves
4 tbsp honey
In a grill-pan (or any other pan) melt the butter, add apricots, cut side down. Add cinnamon and mint leaves, finely chopped. Cook on a medium heat for 5 minutes. Remove the pan from fire, place apricots on serving plate. Add honey to the pan and heat the sauce up (do not bring to the boil!!). Pour honey sauce on the apricots, decorate with fresh mint leaves. Serve immediately with ice-cream.