It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with … Continue reading Pork Tenderloin with Apricot Ginger Sauce
The dinner I cooked for Clayton when he visited had to contain something Dutch. After some thinking, I came up with Limburgse abrikozenvlaai, a tart from the province of Limburg that is made with a yeasted dough. I already wrote about kersenvlaai (with cherries) a while ago. Since it’s summer, fresh apricots are available. The apricots are cooked before they are used in the vlaai.
Continue reading “Apricot Tart (Limburgse Abrikozenvlaai)”
Stefan's Gourmet Blog 