Photos and Recipe by Franck Schmitt
Like a summer sunrise, there is nothing quite like a perfectly ripe apricot. Its generous, melt-in-the-mouth flesh is surprisingly versatile, adding a burst of flavor to savory chicken dishes, a creamy cheese spread, or a bright seasonal dessert.
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In the July/August “South of France” special edition, we feature five delicious recipes that make use of this sweet seasonal fruit. The menu includes Chicken with Herbs and Apricots, Roasted Camembert with Apricots and Pistachios, Apricot and Rosemary Tarte Tatin, Spiced Apricot Chutney, and Glazed Apricot Sorbet Sandwiches.
Roasted Camembert with Apricots and Pistachios
This particular recipe is ideal for a summer apéritif on the terrace or as an appetizer to a long summer meal in the garden. The creaminess of the baked cheese combined with the sweetness of the roasted apricots and the crunchiness of the pistachios makes for a explosive combination of flavors and textures.
There’s nothing quite like slathering a slice of melty cheese over a fresh piece of baguette at any time of year. However, when you throw a ripe apricot into the mix, the result is a culinary masterpiece for a summer meal.
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To see all of the recipes featured in the July/August issue, get a copy of the magazine here.