How to make honey and thyme apricots with whipped ricotta and mascarpone
Apricots can promise a lot but deliver little. It’s not their fault.
Too often they’re picked too early so they look good but taste either hard or woolly. Choosing apricots can be a bit of fruit roulette.
To up the odds in your favour, go for ones that have that honeyed glow of orange flecked with pinky-red. Pick them up and the skin should be smooth but the flesh slightly yielding.
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