butter or ghee
about 1 pound fresh apricots, split in half and pitted
about 1 teaspoon ground cinnamon
about 2 cups fresh raspberries
fresh cream to serve, if desired
- Take out your very best cast iron skillet and place it over a medium flame. Heat the butter in the pan until it’s just melted and still foamy (note that ghee or clarified butter will not foam), then reduce the heat to medium-low.
- Toss the pitted and halved apricots into the foamy butter and stir with a wooden spoon so that the butter coats them. Allow them to soften, or melt, just a touch but don’t keep them over the heat too long or their skins will separate from their flesh resulting in a less appetizing dish. About two minutes over medium-low heat should suffice.
- Quickly stir in about 1 teaspoon ground cinnamon into the melting apricots, then immediately remove them from the heat and plate them.
- Top the melted apricots with fresh raspberries and serve them with fresh, raw cream if you like.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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