Cherries are my favorite fruit. The best way to savour cherries is to eat them fresh. They're also nice in muesli or overnight oats. These Australian cherries are so fresh, sweet and juicy! BabySumoKids love them too, and we have been enjoying them after dinner - a healthy addition to our daily diet!
We usually have dried apricots as a snack, so having fresh apricots is a real treat. Other than having them fresh, we also grilled them and made a gorgeous dessert of Grilled Apricots with Crumble and Whipped Cream. This crumble recipe is adapted from Marcus Wareing who suggests cooking the fruit and crumble separately to keep the crumble crisp. Once the crumble is made, place the apricots in a hot grill pan to slightly caramelise it. If you do not own a grill pan, you can also place it under the grill in your oven - I do like using the grill pan to achieve the attractive grill marks on the fruit. Serve the warm grilled fruit with crumble and whipped cream (or vanilla ice cream, if you prefer).
Enjoy this recipe video which I made (link) - grilled apricots with crumble and whipped cream
Other summer stone fruits in season now are peaches and nectarines. These two fruits look similar - to tell them apart, touch the skin - peaches have a slight fuzz on them while nectarines are smooth and shiny and nectarines also have a slightly more crunchy texture. These Australian peaches and nectarines are fragrant and sweet. They would make great gifts this Chinese New Year season in lieu of mandarin oranges, as they are red in colour, symbolising fortune and good luck for the new year. Furthermore, peaches also symbolises longevity, wealth, abundance and great fortune for many generations.
Grilled Apricots with Crumble and Whipped Cream
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 35 minutes
6-8 apricots, washed
1/2 tbsp olive oil
A small pat of butter
1 tbsp honey
150ml whipping cream
For the Crumble Topping
165g butter, slightly softened and cut into small cubes
165g soft brown sugar
270g plain flour, sifted
1. Start by making the crumble. Preheat oven to 200C/180C fan.
2. Using your fingers, rub the butter, sugar and flour together in a large bowl until the mix looks like coarse breadcrumbs.
3. Press the mixture evenly over a large baking tray (about 33x23cm), then bake for 25-30 minutes until crisp and golden.
4. Allow to cool for 10 minutes, then break the crumble into rough pieces. Store in an airtight container, until needed.
5. Cut the apricots in half, and remove the seed. Heat a grill pan over high heat. Once hot, add the oil, butter and honey and brush all over the pan. Add the apricots, cut side down, and lower to medium low heat. Cook for about 2-3 minutes, until the apricots have softened, and caramelised with grill marks. Remove from heat.
6. Whip the cream in an electric mixer, until you get stiff peaks.
7. To serve, place a generous dollop of cream on a plate, then top with two apricot halves (per person) and sprinkle with crumble. Enjoy!
*Note: Recipe for crumble topping adapted from Marcus Wareing "How to Cook the Perfect..."
Do visit NOW! In Season Facebook page for recipes and more information on Australian fruits. Get them now in participating retailers (Village Grocer, Jaya Grocer, Aeon, Isetan).
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