A perfectly ripe apricot is a very fine thing eaten on its own, but it has more to offer that this. One of our favourite recipes is to poach them in a sugar syrup with lemon and sweet white wine. Serve on buttery toast with clotted cream, or with yogurt or vanilla ice cream and a scatting of roasted pistachios. Their fragrant sweetness also goes beautifully in a crumble or, if you have more time, in a show-stopping apricot and almond tart
Store at room temperature until ripe, then you can keep in the fridge for a day or two. Wash before eating. Eat at room temperature, for flavour.
We import our apricots from France and Spain from late May to July.
Our apricots are grown as class II at a minimum. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).