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A day well spent: Grilled apricots

July 17, 2014 arcë
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A DAY WELL SPENT: GRILLED APRICOTS


As we were shopping for our ingredients, we knew that apart from all the meat we wanted some fruit in the mix. The apricots had been looking good for a couple of days and they looked ripe that day so we picked a few without really knowing what we were going to do with them. We wanted to grill them but we didn´t know if they would go in a salad, if they would shine on their own or if they would benefit from the addition of some herbs. We only knew that with that colour and that smell, we had to have them.

A few hours later Alec was in charge of the stove and after cutting the apricots in half and removing the pit (we eat a lot but not that much), he went to the terrace in search for some basil. After that he reached for the maple syrup and the magic begun. He grilled the apricot halves with a tiny bit of olive oil until they were soft and golden. Just as he was taking them out of the grill he added some maple syrup to the grilled fruit and broke a few basil leaves on top of the mix.

The result was wonderful: a simple dish that grabs your attention right away. It can be served as dessert or as a side dish (as we did) with all that spicy meat from the grill. 


Cuando fuimos a hacer la compra sabíamos que aparte del pollo, las chuletas y demás queríamos hacer algo con fruta. Aprovechando que los albaricoques empezaban a estar maduros, decidimos coger unos cuantos sin saber muy bien qué íbamos a hacer con ellos. Sabíamos que los haríamos a la plancha, pero no teníamos claro si iban a ir solos, incorporados en una ensalada, si los acompañaríamos de hierbas…solo sabíamos que con ese color teníamos que cogerlos.

Unas horas después Alec estaba a las órdenes de los fogones y, tras cortar los albaricoques para quitarles el hueso (comemos bien pero no tanto), fue a por unas hojas de albahaca y el bote de sirope de arce. Ahí empezó la magia. Hizo las mitades de albaricoque a la plancha con un poco de aceite (muy poco), hasta que quedaron blandas y doradas a la misma vez. Justo cuando las estaba apartando del fuego, echó un chorro de sirope de arce sobre los albaricoques y rompió unas cuantas hojas de albahaca para que cayesen sobre el plato.

El resultado: inmejorable. Es un plato sencillo que llama la atención según lo ves y que te puede servir de postre o para picar en una cena como la nuestra en la que un poco de dulce viene bien para contrarrestar el picante de la pasta "chermoula" de la carne.

PHOTOGRAPHY: CECILIA RENARD

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