In The Centre #18 | The cherries (and apricots) on top
A recipe for cherry and apricot slab pie, plus a few other suggestions for those plump and deliciously in-season cherries
I’ve been absolutely rammed for the last two weeks on the photoshoot for my next cookbook … so by necessity I’m shunting this week’s new (and as yet unwritten) recipe for paid subs into early next week — which will then be a double header as the latest #Supplemental roundup will drop on Friday.
If your weather forecast looks similar to mine, you might not want to be spending much time near a hot stove anyway. Perhaps take a look again at last week’s refreshing cold soups, drinks and salads?
In The Centre #17 | Chilled Cucumber and Cantaloupe Melon Soup
Where I am it has been, and soon will be again, gazpacho weather.
Alternatively, if you reside in Northern Europe (maybe North America too???), you will surely have noticed an abundance of cherries at the supermarkets and greengrocers right now.
Possibly the best way to eat plump and succulent in-season cherries is on and under big cubes of ice, per St John. So that’s a pleasingly minimal effort option.
For something requiring a little more effort, how about
’s cherry and almond meringues. Chewy meringue, jammy, syrupy cherries, cold custard. Spectacular.
Or you could cook the cherry and apricot slab pie from my book Crave. There’s a short window of time when these two fruits are both in season, tasting banging, and also not costing a bomb. That time is now. And I heartily commend putting the two together, sandwiched between some super buttery and consequently very short pastry — the end result is pleasingly tart (something mouth-puckering happens to fresh apricots when they’re cooked; I love it), slightly almondy, and incredibly delicious. Ideally it’s served slightly above room temperature with a dollop of cold creme fraiche. But you could also take it on a picnic.
As mentioned, the pie is in Crave. But I’ve also copied it below for paid supporters. Join us?!
