I've had my fill of blueberries and I've eaten my weight in raspberries. In fact, the last time I went raspberry picking, I got stung by a bee on my foot. Maybe this was the universe's way of saying enough's enough. I think I was being punished for my greed. Donny told me I screamed like I was starring in a horror movie, and this was after he managed to pull the stinger out with his hands. I dropped my pint of raspberries, mumbled something about wishing we had baking soda, and cursed my strappy-toed sandals for likely attempting to step on that bee in the first place. The dropped raspberries were recovered and that was the end of this season's berry picking.
Post berries, I came home with a brown bag of apricots. This was about a week ago now, when I was in a dismal space waiting for the peaches to ripen among the trees. I think it was the color of the apricots that drew me in because I never buy fresh apricots. I usually opt for the dried snacking kind because I know how fickle, mealy, and lackluster apricots can be. But I also know how much apricots like the oven.
The heat has the ability to transform even the most hard, bland apricots into a sweet delectable treat.
I topped them with full fat Greek yogurt and a drizzle of honey. The following day, I reheated the rest and ate them with scoops of vanilla coconut ice cream. Both did the trick. I've since moved onto peaches, and if you haven't yet experienced a juicy peach dribbling down your chin, now is the time. But for now, here's the best way I know how to handle those apricots, should you find yourself in their company.
~Baked Apricots Recipe~
Slice apricots open and remove the pits. Place them in a baking dish, cut side up. Add a small pat of butter inside each hole. You can also drizzle some honey on them at this point if you'd like to go a little sweeter, or if your apricots are particularly bland. Bake at 325 for 25 minutes. Serve warm with pillows of Greek yogurt and honey or ice cream. Serve 2 halves per person.