ingredients
serves 4
1 1/2 - 2 pound ripe apricots, peeled, halved and stoned (reserve the stones)
6 almonds (optional)
1/4 cup sour cream
3 tablespoons tarragon vinegar
1 tablespoon sugar
salt
freshly ground black pepper
2 tablespoons chopped fresh tarragon
method
1. Crack the apricot stones with a nutcracker or hammer and take out the kernels. Chop them and reserve.
2. Alternatively, chop 6 almonds and set aside. Arrange the apricot halves in a glass serving bowl, cut side up.
3. Combine the sour cream, vinegar, sugar and seasoning to taste.
4. Pour over the apricots and sprinkle with the apricot kernels or almonds and tarragon.
