Apricot jam aka "summer in a jar" is an all time favorite in our kitchens. This is one that you'll eat straight out of the jar!
For the recipe:
Makes two 8 oz jars
- 400 grams of apricots
- 260 grams of sugar
- juice of a 1/4 lemon
- 1/4 vanilla bean
Place a small plate in the freezer for testing the jam later.
After washing and removing the pits, cut each apricots into quarters.
Bring all ingredients to a boil and cook until desired consistency.
Jam should be ready when a small amount sets on the cold plate.
Jar it up and flip over to seal.
Keeps unopened for up to a year and opened for up to 3 months in the fridge.
The first apricots of the season are showing up at all our local farmers' markets. This upside down cake is a great way to enjoy them!
Makes a 10 inch cake
For the apricot layer:
- 25 grams of salted butter
- 50 grams of honey
- 7 apricots
- 1/2 vanilla bean
Wash and cut the apricots in half, then remove the pits.
Melt the butter and honey in a 10inch pan (we used cast-iron).
Add the scraped vanilla bean and the apricot halves and cook over medium heat until they start to caramelize.
Remove from heat and set aside to cool.
For the cake:
- 250 grams of salted butter, softened
- 225 grams of sugar
- grated lemon zest from one lemon
- 4 eggs
- 100 grams of almond flour
- 100 grams of pistachio flour
- 50 grams of flour
- 1 tsp of baking powder
- apricot jam for glazing
In a mixer fitted with paddle attachment, whip the butter and sugar together until light and fluffy.
Add the grated lemon zest and the eggs one at a time, making sure they are well incorporated after each addition.
Add the almond and pistachio flours and mix to combine.
Add the flour and baking powder and mix until just combined.
Pour over apricots and bake in a 350 degree oven for around 40 minutes, rotating once.
Let the cake cool slightly before flipping it over onto a plate.
Glaze with apricot jam and serve at room temperature.
Rhubarb shines in this dish, literally! We love how bright and tart this dessert is, a perfect spring time dish. Pair it with yogurt or use it as a topping for ice cream!
Makes enough for 2 to 4 people.
For the recipe:
- 500 grams of rhubarb
- 1 orange, zested and juiced
- 140 grams of sugar
- 25 grams of honey
- juice of half a lemon
- 1/4 vanilla bean, scraped
- pinch of salt
Wash and cut the rhubarb in 2 inch long pieces.
Combine the orange zest, orange juice, lemon juice, sugar, honey, vanilla bean and pinch of salt in a saucepan over medium heat and melt to combine.
Add the rhubarb and reduce the heat to barely a simmer.
Poach in liquid until the rhubarb is softened.
Cool and serve with yogurt!