What a diversity of local fruit we’re having now. It’s really awesome. As I probably have written before, desserts are not really my favorite course, but for a dinner with guests I always try to find an appropriate closure. Sabrina Ghayour gives me a few super simple and delicious ideas.
Count 2 apricots per person. Cut them in halves and put on baking paper with the skin downwards. Season with grounded black pepper. Bake in the oven at 220 for approximately 15 minutes. Spread on a nice plate. Put 1 teaspoon of fresh ricotta on each. Finish with grinded pistachio and a little drizzle of saffron honey ( or normal honey). A perfect closure of a middle east meal, served with fresh Moroccan mint tea. Lovely summer 😍
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A beautiful, seasonal dish!
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