Stone-fruit season is a glorious time of year. There’s not much more satisfying than a fresh piece of perfectly ripe fruit, but if you can bring yourself to save enough for cooking, then this recipe is certainly one to try. Honey-roasted apricots are so versatile - bake them into a frangipane, or use them as the perfect topping for French toast or ice cream. They're equally delicious as part of a summer salad with a rich, creamy cheese such as burrata or goats curd.


10 apricots
2 tablespoons honey
pinch of Sicilian Sea Salt


Preheat the oven 180°C. Halve the apricots and remove the stones. Place them cut-side up on a lined baking sheet, brush with the honey and sprinkle with the sea salt. Roast in the preheated oven for about 15 to 20 minutes until soft but not collapsed. Allow to cool, as the syrup that collects inside the halves can be quite hot.