Sweet season: what to cook apricots

Fruit season is already in full swing - where cherries, peaches and other goodies do not grow on trees, they can be easily found on the shelves of any of the local market. Heroine decided to devote himself to solar material fruits - apricot - and recall that it is not just for desserts.

Here are some great recipes from apricot. Baking among them, of course, also have - because a summer without fruitcake.

Roast pork with apricots and aubergines

Do not worry, that in combination with fruit dish will turn out sweet, apricot brings a touch of acidity and makes the meat juicier. You'll need the best part of the pork - loin. Preparation takes about two hours, but this dish is definitely worth the wait.

Ingredients:

• pork loin - 1, 5 kg .;
• onions - 4 heads;
• apricots - 8-12 pcs .;
• aubergine - 1 pc .;
• olive oil - 4 tbsp. l .;
• salt, black pepper to taste;
• rosemary - 6 sprigs.

Preparation:

1) Bow cleanse and we will cut into quarters. Eggplant slices cut yourself. Lay the eggplant and onion in a baking dish, fields, olive oil, season with salt and black pepper.

2) Pork sodium salt with olive oil and overlaid on top of vegetables. Bake for 25 minutes at a temperature of 220C.

3) When the time expires, get the meat quickly added thereto rosemary and apricot halves, pitted. Bake for about an hour at a temperature of 180C.

4) Get the dish from the oven, cover with foil and leave in a warm place for another 20 minutes.

5) we will cut thin slices of meat and Serve with baked onions and eggplant.

Apricot and almond cake

Peach pie is usually too sweet, but the apricot - what you need, especially for sugar. To him fit the usual puff pastry out of the store, besides a few handy spoons marsala or any other dessert wine.

Ingredients:

• puff pastry;
• marsala wine - 3 tbsp. l .;
• apricots - 500 g .;
• butter - 60 gr .;
• almonds - one for each half of apricot;
• sugar - 50 grams .;
• almond flakes for decoration;
• cardamom - 8 pods;
• powdered sugar - 3 tbsp. l .;
• fatty cream - 100 ml .;
• yogurt - 100 ml.

Preparation:

1) Put the sugar and Marsala into a mold or pan (which can then be put into the oven) and heat on medium heat until sugar is dissolved. Continue cooking until the mixture begins to caramelized, to thicken the syrup. Then we will cut butter into small cubes and add to the pan, and as soon as it melts, is removed from the fire.

2) Apricots divide into halves, deliver us from the bones and put it in the center of each half of almonds. Carefully dip them in caramel cut down.

3) Roll out the dough, Cut out a piece of the desired size and cover them apricots, tucking the edges down.

4) Bake for 20-25 minutes at 200C, until the dough rises, and fruit are tender. Wait until the cake has cooled, and then turn it over.

5) Prepare the cream: Grind cardamom seeds with powdered sugar to a fine powder using a mill or spice grinder. Fracture cream into chilled bowl and vzbey to their average density. Gather them in yogurt, cardamom powder and mix with. Brush the cake with cream and sprinkle with almond flakes.

Green salad with apricot and cherry tomatoes

A very fresh and light salad. It is easy to prepare, so it's a great recipe for a quick lunch or dinner. Choose hardish apricots - with cherry they will give the dish a perfect balance of sweet and sour. To add to this already very sunny mood summer salads, take it to the rose wine - the best drink for the hot season.

Ingredients:

• apricots - 2-3 pc .;
• cherry tomatoes - 6 pcs .;
• mixture of lettuce - 100-150 gr .;
• dried figs - 3 pcs .;
• chopped walnuts - 1 tbsp. l .;
• parmesan cheese - 20 gr .;
• balsamic vinegar - L .; 2 h.
• Dijon mustard - 1 tsp .;.
• olive oil - 1 tsp .;.
• salt and pepper to taste.

Preparation:

1) Salad laid out in a deep dish, add thereto diced tomatoes in half, apricots quartered and thin slices of fig. Salt and pepper and gently mix the whole. It is better to do it with your hands or large salad spoons.

2) Prepare sauce: Mix balsamic vinegar, mustard and olive oil until smooth.

3) Salad tuck and laid out on trays. Decorate with thin slices of Parmesan cheese and chopped walnuts.