lambic marmelade aprikose

Apricots are the little sisters of peaches, but are in no way inferior to the slightly larger stone fruit. We love their sunny yellow skin with the red cheeks and the delicate fluff, we could lie down in their creamy juice and enjoy eating the fruit in any form. Cut into slices, the fruit is suitable as a topping for fruit cakes and tarts, you can grill it and serve it with a little honey, Greek yogurt and roasted nuts, wrap it in bacon, use it to make sauces for lamb and other meat, fill dumplings with it or make wonderfully velvety ones Cook jam from it.

The Cantillon brewery from Brussels, Belgium, did exactly that and refined the jam with their own Lambic beer. The apricots were married to the brewed piece using maceration. The end result is a rich jam that brings the essence of apricot to your sandwich.

By the way, our favorite recipe with this jam is baked goat's cream cheese: the small round thalers made of fresh cheese are topped with a leaf of sage and wrapped in the finest Parma ham. The parcels are fried until crispy in the pan. Shortly before taking it out, add a few tablespoons of the jam to the pan and glaze the packaged goat cheese with the apricot delicacy. These delicacies are served with lamb's lettuce tossed in a light lemon vinaigrette.