ROASTED APRICOTS, ONIONS, PINE NUTS, HONEY AND ROSEMARY

Fresh Tropea onions

I have lots and lots of apricots right now, I am trying out different varieties and also just enjoying the fact that it is apricot season. Our own immensely stupid apricot tree has as usual misread seasonal and climatic signals and managed to blossom when it shouldn’t. It is so stupid that I just can’t help loving it. Every year it does the same thing, it reminds me of a whimsical and distracted lady who lives life without any perception of the real world at all. All clouds, no earth. So I either steal apricots from my neighbour (one of his trees have branches hanging over our hedge so it is a justified theft) or I buy them. In any way, I have a lot of apricots so I try to get eat them in different ways. This is one. A couple of years ago I would never have mixed apricots with onions but now I have developed a taste for sweet and sour flavours so this was a quite natural choice.

Roasted Tropea onions and apricots with pine nuts and rosemary

ROASTED APRICOTS, ONIONS, PINE NUTS, HONEY AND ROSEMARY

sweet onions, about the same size as the apricots or smaller
apricots, sweet and mature
pine nuts
honey
rosemary, chopped, preferably fresh
extra virgin olive oil

– Cut the onions into four parts, divide the apricots in two and put them in a oven-proof form.
– Sprinkle pine nuts over it.
– Mix 1-2 tblsp of honey with rosemary and some olive oil.
– Pour the honey mix over the apricot and onions, add a little salt and mix well.
– Bake in a pre-heated oven (175°C/347°F) for about 15-20 minutes. Could be useful to stir once.

Roasted Tropea onions and apricots with pine nuts and rosemary

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