The farm is buzzing with energy as the first fruit of the season is picked from the trees. As I walk through the orchards I listen to the workers laughing and signing as they select the ripest fruit to be sent to our kitchen and our customers. Working at Frog Hollow I have quickly learned that an apricot isn't just an apricot. There are multiple varieties that all have their own unique qualities. The first two varieties of the season are the Apache and the Kettleman. The Apache apricots are sweet and tender, perfect for eating straight off the tree, while the Kettleman have a bit of tartness with a firmer body, which are great for salads and grilling. For this recipe, I brought three of our Frog Hollow products together in harmony — the Kettleman apricots, the Amaretti cookies and our legendary Olive Oil. Many chefs will cook with peach leaves and apricot kernels in the early summer because of their amaretto flavor and aroma. Since the aromas of amaretto naturally expel from the apricot kernel, it is the ultimate marriage for an apricot dessert. With this is mind I decided to crumble our Amaretti cookies over the top of the Apricots and flavor the whipped cream with a little peach leaf syrup (you can substitute honey or sugar).
This dish is both light and decadent with flavors and aromas of the early summer orchard at Frog Hollow Farm.
- 6 Apricots (about 1 lb)
- 1 bag of Amaretti cookies
- 3 Tbsp. of Frog Hollow Farm olive oil
- Pinch of salt
For Honey whipped cream:
- 1-1/2 cups of cold heavy cream
- 5 Tbsp. honey
Make ahead Pour cream into a cold stainless steel mixing bowl. Whisk until it begins to thicken and drizzle in honey. Continue to whisk until soft peaks form. Refrigerate. Bring grill or sauté pan to a medium heat.Halve and pit the apricots. Sprinkle them with a pinch of salt and rub with olive oil. Place them on the grill until sear marks appear (about 1 minute). Remove from grill and sprinkle the Amaretti cookies over the top. Serve with honey whipped cream.