After the cold winter months summer is finally with us and with that comes British fruits. As I'm
sure any pastry chef will say summer is a hugely inspirational time of year as the colours are
becoming more vibrant and there are hidden gems of inspiration all around the garden.
This year we’ve started summer with a beautiful apricot dish influenced by British bees. In this
dish we feature a Wildflower honey that is rich in flavour, amber in colour and has notes of
toffee and raisins. This is perfect for our dish as it really enhances our granola.
To complement this dish we gently poach our apricots to bring out the natural sweetness.
Also add a vanilla pod to give a real depth of flavour to the apricot. The method of poaching
means the fruit gets simmered in a sugar syrup allowing it to take on the infused flavours.
This plumps up the fruits giving you a soft texture and removes the bitterness.
Alice - pastry chef