Wednesday, June 17, 2009

Sweet summer

June and July are the months for plums and apricots. Here, at the Wednesday Farmer's Market in Santa Monica, they have baskets full.

How about a delicious apricot tart? This one is sprinkled with pine nuts and has a dash of kirsch added to the fruit.


phd in yogurtry said...

Oh yum! That looks mahvelous! But what, pray tell, is Kirsch?

g said...

Kirsch is a clear, colorless fruit brandy distilled from morello cherries - it's an eau de vie, similar to framboise, poire william, and slivovitz.

Just a little dash in a dessert made with stone fruit like plums, apricots, peaches or cherries adds a nice taste....!

Queenly Things said...

Having grown up surrounded by apricot orchards it is still hard for me not to view the little orange fruits as weapons, lobbed at the enemy in a game of war. And it is hard not to remember the smoosh of apricot that lay along the path to school - slippy slidey smoosh that would ooze its way between your toes or cause you to slip and land on your butt in yet more smoosh. Or apricot as a vessel to transport a flaming firecraker towards a spot in the road where, with an enormous bang, the vessel and all its sweet orange parts would be blown to smithereens.
Life and times of a middle class kid in Santa Clara Valley in the 50's.
I do like apricots but they have to be dolled up for the childhood images to be kept in check. I think that tart might be just the thing.

Anonymous said...

That is a beautiful dessert! My dh would heartily approve.