Golden apricots

The last, rather perfunctory, post, which as its main element involved me pouring a tin of baked beans into a pan and heating it up, was inspired by the fine art of English breakfast. As such, I thought I'd write something in English for the two people I know who don't understand Dutch (well, at least not in the stream of consciousness positive rant kind of style I'm wont to adopt), but might still be interested. As you two will not know, the last three posts have been devoted wholly to the Dutch elections which are now over. Missing them already actually, but as we're almost sure not to get a long-lasting coalition together, I fully expect to be out obsessing over campaign videos and left / right wing splits in no time. Anyhoo, had promised not to bring the subject up again, so consider it hereby buried... for a time.

Apricots - yes that IS different isn't it. I'm not very big on pudding. But seeing as our local supermarket has got its hands on some of the season's first apricots - the Spanish season that is - I thought I'd give them a try. They're still far to acidic and frankly underripe to eat raw, but baked slowly in the oven, they soften to a delicious winegummy texture. They exude a lovely fragrant honeyish scent, which is a very satisfactory round-up to supper on a coolish summer evening. The recipe's inspired by one of Elizabeth David's. In her wonderful book French Provincial Cooking (also available as the Franse landelijke keuken), she describes - in her typically engaging way - how a desultory meal in a Provençal restaurant was saved by a dish of baked apricots consumed with a glass of rosé. This is variation on the theme.

This book was the first cookery book I ever owned by the way. I bought it as a wee lad whilst studying in Scotland in 2001. The horrors of university food - think an oven tray of congealed rubbery fried eggs - drove me to it... and I haven't looked back ever since. It's still my favourite food book. Who said deprivation couldn't do any good!

Ingredients
for three people

- 10 apricots
- 2 tablespoons of vanilla sugar (or alternatively a vanilla pod and the equivalent amount of caster sugar)
- 4 tablespoons of honey
- 3 tablespoons of water
- 250 ml single cream

Pre-heat the oven to 150 degrees celsius. Halve the apricots down the vertical "line" and take out the stones. Arrange the apricots in an oven-proof dish, packing them quite tightly. Sprinkle the sugar over evenly, and pour on the honey and the water, making sure all the apricots are moistened. Place into the oven without a cover. Bake for about an hour / hour and a half, until the apricots are soft. They should retain there shape. Meanwhile, whip the single cream until the "soft peak" stage with another tablespoon of sugar. Put in the fridge. When the apricots are done, serve them in their dish while still hot. Given the presentation, the dish should be somewhat attractive to look at. Give everyone some apricots and pour over some the apricot syrup that will have collected in the dish. Serve with the cold cream.

This would also be particularly good with the addition of a few madeleines on the side, or as Ms David herself recommends, with some french toast (that's wentelteefjes). I haven't tried wine with it yet, but I think it would go very well with a glass of sauternes or a half-decent bottle of fizz such as a good cava or prosecco (all Dutch supermarkets prosecco's are awful, just so you know).