I can be pretty impatient when it comes to local produce. My Instagram feed doesn’t help the situation at all. All of you amazing food bloggers living on the west coast posting your market pics of fresh stone fruit, berries and heirloom tomatoes in May (seriously?!) makes me somewhat delusional. I start expecting to see local strawberries, asparagus, rhubarb and peas just a few weeks after a soul-sucking cold spell. If you live in the Midwest you have to have a short memory – it’s required. You quickly forget how unforgivably cold winter is and wholeheartedly believe that long lazy summer days will never end. I really shouldn’t be so delusional. I know better – I really do, but every spring I find myself puzzled as to how crops need actual time and light to grow.
Lucky for me I work for a company that delivers local and organic food so I get to enjoy the best local crops at the earliest possible time. We had some California apricots come in a little beat up a few weeks back and I knew they’d be the perfect thing to tide me over until our local growing season really gets going. Since they were bruised, nicked and just generally not great I knew that I wanted to roast them to bring out their sweetness. I’m growing tired of my incredibly boring breakfast routine of oatmeal and more oatmeal so I tossed these over some yogurt with a little honey, mint and toasted almonds – a mid summer’s breakfast in May.
Roasted Apricot Yogurt Bowl
15 Apricots, halved and pitted
3 – 5 TBS Honey
1 TBS Dried Ginger
1 TBS Mint, minced
1/4 Cup Almonds, sliced
2/3 Cup Greek Yogurt (plain or vanilla will work*)
Preheat the oven to 400 degrees. Grind your dried ginger in a food processor or with a mortar and pestle (alternatively just use dried ginger powder – I just had dried ginger root on hand). Place your apricot halves cut side up on a baking sheet lined with parchment paper. Drizzle 2 TBS of the honey over the apricots along with half of the dried ginger. Roast in the oven for 20 minutes.
While the apricots are roasting toast your almond slices. Heat a pan over medium high heat and add your almonds. Cook until giving off a nutty fragrance and just beginning to brown, stirring frequently – about 4 to 5 minutes. Remove from the pan and set aside.
When the apricots have cooled enough to handle place half of them in a food processor along with 1 TBS of honey (more if you like things on the sweeter side) and the rest of the ginger. Puree until smooth. Assemble your bowl by layering 1/3 to 1/2 cup of apricot puree with the yogurt. Top with a few roasted apricots, the almonds and the mint. Finish with another drizzle of honey and enjoy!
* I enjoy most things on the tarter side so I went with plain Greek Yogurt. The apricots themselves are pretty tart so if you want it a bit more balanced with sweetness serve over vanilla yogurt and use a little more honey. If you’re dairy free just swap the Greek Yogurt for some coconut or soy yogurt!