Receta Apricot and Rosemary Tartines
Apricot and Rosemary Tartines
When I told you about the incredible flavour pairing that apricot and rosemary make last week, I couldn’t stop thinking about it. In the words of my classmate, “That was a party in the mouth!” I came back home and looked up my favourite reference book, The Flavour Thesaurus, and this is what it said about the pair (even though it spoke of dried apricots): When dried, apricots lose some of their fruity, lavender aroma and can become rather sour. Rosemary, reminiscent of lavender, restores some of their subtle perfume. This description was accompanied with a recipe for a Middle Eastern sweetmeat, Ma’mool, that glorifies the flavour of the two ingredients together (which is a recipe for another day).
With a loaf of sourdough bread and some apricots and rosemary from the market I decided to fix myself a quick fruity lunch of tartines. I set out to caramelise the fruit with a blob of butter, a little bit of sugar, some honey and lots of fresh rosemary. I cooked the peaches on a low flame in a cast iron pan and let the fruit break down gently, but not completely. I kept adding a little honey to the desired sweetness – the apricots I had were a bit tart. I let them sit it the pan to keep them warm while I toasted the bread.
Finally, I drizzled some good olive oil on the toasted bread, place two pretty halves of apricots on the bread and topped it with a little more honey. Right before eating, I mashed the apricots only slightly so they’d spread across the toast. Such a perfect little snack.
I ate the apricot and rosemary tartines with a bit of aged goat cheese on the side, but I can imagine it tasting so vibrant with some fresh goat cheese. Or maybe even a little bit of crunch from toasted slivers of almonds. I might just try cooking my next batch of apricots with lavender.
Apricot and Rosemary Tartines
Ingredients
- 4-6 apricots, cut into halves and pit removed
- 1 tbsp butter
- 1-2 tbsp Sugar
- Honey, to taste
- A few sprigs of rosemary
- 4 slices of bread, toasted
- Olive oil
Method
In a pan, melt the butter and and place the apricots skin side up and let it cook gently until caramelised. Scatter some rosemary leaves over it.
Flip them over and sprinkle with sugar. Let them continue to cook and sprinkle some more rosemary on this side.
When the apricots being to soften, drizzle with honey. Taste it as you go along.
Cook until softened and caramelised all over.
In a plate, place the toasted bread and drizzle with olive oil. Top with apricot halves. Drizzle some more honey and serve!
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http://purplefoodie.com/apricot-and-rosemary-tartines/