It's All About Apricots

A seasonal favorite just hitting the markets now, apricots can lend their unique blend of sweet and tart flavoring to many different applications. Preserves on muffins and toast supply our fix during the long winters at Cafe Drake, but as soon as the warm weather delivers this sunny fruit, we stock up on the fresh variety and throw them in dishes sweet and savoury. Take advantage of Nature's current largesse with the favorite recipes below.

APRICOT SALAD DRESSING

We get alot of (much appreciated) kudos at Cafe Drake for our salad dressings, and this is a sure-fire hit everytime we serve it, over Boston lettuce with sliced avocadoes or also tossed with chilled pasta and vegetables for a summer salad destined for your next picnic.

2 apricots /2 Tbsp. white wine vinegar /1 Tbsp. sugar /1tbsp fresh basil (or 1 tsp. dry basil) /1 /4 cup vegetable oil

Peel, pit and chop the apricots and throw into a blender with the vinegar, sugar and basil. With the machine on low, SLOWLY pour in the oil until the mixture has thickened nicely.

APRICOT CRUMBLE

Talk about a recipe for lazy people! Now you can never say you're just not good with desserts. Obviously, top with ice cream when serving.

2 cups sliced fresh apricots /1 cup graham-cracker crumbs /1 Tbsp. lemon juice /1/2 cup brown sugar / 2 Tbsp. melted butter /light cream

1. Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.


2. Blend gently with sliced apricots.


3. Spread in shallow buttered baking dish.


4. Bake at 350° for 25 minutes.

APRICOT CURRY SHRIMP

Preserves are used here, but a few apricots, chopped and peeled, thrown into the pan during the final minutes of cooking make a lovely addition.

9 Tbsp apricot preserves /4 Tbsp butter, melted /2-1/2 tsp Dijon mustard /1-1/2 tsp rice vinegar / 2-1/2 tsp curry powder /1/2 tsp garlic powder /Pinch cayenne pepper /1-1/2 pounds large shrimp, peeled, deveined and butterflied /Kosher salt /Fresh ground pepper

1. Preheat the broiler.


2. Combine the apricot preserves, butter, mustard and vinegar in a medium bowl. Add the curry powder, garlic powder and cayenne.


3. Stir to mix well. Add the shrimp and toss to coat evenly.


4. Arrange on a aluminum-foil lined baking sheet.


5. Sprinkle generously with the salt and pepper.


6. Broil until the prawns become opaque and the coating begins to bubble, about 4 minutes.


7. Transfer to a serving dish, pour the sauce over the prawns and sprinkle with the cilantro.