Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Apricot, maple and chilli
Serves 2 as a marinade/6 as a dressing Sauces and accompaniments
Ingredients
- 3 apricots, stoned
- juice 1 large lemon
- ¼ mild fresh red chilli
- 3tbsp maple syrup
- 3tbsp mild vegetable oil
Method
Put the apricots in a lidded pan with a splash of water and cook over a medium heat for around 5 minutes or until the fruit is cooked and soft and the water has evaporated.
Allow to cool, then tip the fruit into a blender. Add the chilli and maple syrup and blitz to a purée. Add salt and freshly ground black pepper to taste – it should be sharp and sweet at the same time. Stir in the oil.
Use as a marinade for prawns, or as a dressing for an apricot-based salad.
This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.
Advertisement