Six years ago to this day, I pressed 'publish' on my very first blog post. And for the occasion I also shared a recipe for apricot halves with crumble.
At the time, I viewed Creme de Citron as only a food blog and as the years went by, it evolved into something that is not just limited to food. In a way, it grew to match more the way things evolved for me over the years and ongoing: delicious food yes, but also travels to beautiful and interesting places, and putting value in worthwhile things for a nicer way of life.
Everyday, I am so thankful to all of you reading this blog. When I sit down at my desk to write those posts, I always think about you: the people who will read what I have to say and hopefully try some of my recipes, maybe even share them as a meal with friends and family, daydream at the travels I talk about and possibly take a few notes for a planned trip or a future holiday, enjoy breakfast or brunch time with some of the It's Saturday! links I collect for you, and perhaps attempt some of the lifestyle tips I give you.
To all of you, I say a huge MERCI for reading!
I could not just say thank you and not share something nice to go along with this note of course!
At the time, I viewed Creme de Citron as only a food blog and as the years went by, it evolved into something that is not just limited to food. In a way, it grew to match more the way things evolved for me over the years and ongoing: delicious food yes, but also travels to beautiful and interesting places, and putting value in worthwhile things for a nicer way of life.
Everyday, I am so thankful to all of you reading this blog. When I sit down at my desk to write those posts, I always think about you: the people who will read what I have to say and hopefully try some of my recipes, maybe even share them as a meal with friends and family, daydream at the travels I talk about and possibly take a few notes for a planned trip or a future holiday, enjoy breakfast or brunch time with some of the It's Saturday! links I collect for you, and perhaps attempt some of the lifestyle tips I give you.
To all of you, I say a huge MERCI for reading!
I could not just say thank you and not share something nice to go along with this note of course!
I made these delicious poached apricots with tonka and thought it would be a pity not to share the recipe. As it turns out, the occasion of this blogiversary is perfect.
Apricots are such wonderful summer fruits. I love them on their own but also really enjoy the flavour they get once cooked. Have you ever smelled the air emanating from a kitchen when apricot jam is being made or when an apricot crumble is baking and bubbling in the oven? That's what I am talking about. I also find it hard to say no when offered an apricot dessert, especially if it involves a slice of tart made of perfect thin buttery pastry, a layer of pastry cream and that tangy and sweet fruit sitting on top.
Eating them poached is something delicious when they are in season. Served cold with a bit of the syrup on top and maybe a dollop of Greek yogurt, now that's a perfect refreshing summer dessert!
If you have been following along for the past few years, you will have noticed I quite like adding tonka bean to some of my sweet recipes so I obviously tried it with those poached apricots. The flavour was so lovely I thought that would be the recipe to share.
Apricots are such wonderful summer fruits. I love them on their own but also really enjoy the flavour they get once cooked. Have you ever smelled the air emanating from a kitchen when apricot jam is being made or when an apricot crumble is baking and bubbling in the oven? That's what I am talking about. I also find it hard to say no when offered an apricot dessert, especially if it involves a slice of tart made of perfect thin buttery pastry, a layer of pastry cream and that tangy and sweet fruit sitting on top.
Eating them poached is something delicious when they are in season. Served cold with a bit of the syrup on top and maybe a dollop of Greek yogurt, now that's a perfect refreshing summer dessert!
If you have been following along for the past few years, you will have noticed I quite like adding tonka bean to some of my sweet recipes so I obviously tried it with those poached apricots. The flavour was so lovely I thought that would be the recipe to share.
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What are your favourite apricot recipes? And what fruit are you looking forward to eating and cooking the most in the Summer?
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What are your favourite apricot recipes? And what fruit are you looking forward to eating and cooking the most in the Summer?
***
Poached Apricots with Tonka Bean Recipe (Gluten Free, Dairy Free, Vegetarian, Vegan)
Ingredients (for 4 people)
400ml cold water
120g caster sugar
juice of 1/2 a lemon
1/2 grated tonka bean*
8 apricots (cut in half lengthwise and pitted)
1. Put the cold water, lemon juice, sugar and grated tonka in a large saucepan. Simmer over a low heat until the sugar has dissolved.
2. Add in the apricot halves and simmer for 2 to 5 minutes, turning once on their other side, until they are just tender. The cooking time depends on the ripeness of the apricots as this fruit is delicate and when cooking it can start falling apart easily.
3. Remove the apricot halves with a spoon and transfer them into a serving dish. Let the poached fruits cool down completely.
4. Bring the remaining liquid to a boil and cook until it has reduced by half. Pour the syrup into a bowl or jug and set aside. For a clear syrup, I like transferring it into a bowl through a fine mesh strainer.
Serve cold on its own with a bit of the syrup drizzled on top for a simple dessert. You could also add some other delicious things to it: ice cream, yogurt, cream, whipped mascarpone cheese, toasted almonds, pistachios etc. or even better, serve it on top of pastry cream in a delicious buttery tart shell!
Bon appétit!
Note: * I am aware tonka bean might not be easy to find everywhere. Just swap for vanilla instead and scrape the seeds of half a vanilla bean into the saucepan with the cold water.
Ingredients (for 4 people)
400ml cold water
120g caster sugar
juice of 1/2 a lemon
1/2 grated tonka bean*
8 apricots (cut in half lengthwise and pitted)
1. Put the cold water, lemon juice, sugar and grated tonka in a large saucepan. Simmer over a low heat until the sugar has dissolved.
2. Add in the apricot halves and simmer for 2 to 5 minutes, turning once on their other side, until they are just tender. The cooking time depends on the ripeness of the apricots as this fruit is delicate and when cooking it can start falling apart easily.
3. Remove the apricot halves with a spoon and transfer them into a serving dish. Let the poached fruits cool down completely.
4. Bring the remaining liquid to a boil and cook until it has reduced by half. Pour the syrup into a bowl or jug and set aside. For a clear syrup, I like transferring it into a bowl through a fine mesh strainer.
Serve cold on its own with a bit of the syrup drizzled on top for a simple dessert. You could also add some other delicious things to it: ice cream, yogurt, cream, whipped mascarpone cheese, toasted almonds, pistachios etc. or even better, serve it on top of pastry cream in a delicious buttery tart shell!
Bon appétit!
Note: * I am aware tonka bean might not be easy to find everywhere. Just swap for vanilla instead and scrape the seeds of half a vanilla bean into the saucepan with the cold water.
