Ripe for the picking

Buy a kilo or two of fresh Australian apricots because they're at their peak sweetness now and take inspiration from our lush recipe ideas that showcase this divine stone fruit.

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Apricot chicken skewers
SERVES 4-6 PREP + COOK TIME 1 HOUR

½ cup (160g) apricot jam
½ cup (125ml) lemon juice
1 tablespoon mustard powder
2 teaspoons smoked paprika
½ teaspoon curry powder
3 cloves garlic, crushed
⅓ cup (80ml) extra virgin olive oil
1kg chicken thigh fillets, cut into
3cm pieces
1.5 cups (280g) long grain rice
6 firm apricots, quartered
3 green onions, sliced thinly
½ cup chopped flat leaf parsley leaves
¼ cup finely shredded mint leaves
2 tablespoons chopped pistachios

1 Combine apricot jam, ½ cup (80ml) of the lemon juice, mustard, paprika, curry powder, garlic and ¼ cup (60ml) of the oil in a large bowl. Season with salt and freshly ground pepper.
2 Combine the chicken and half the apricot jam mixture, toss to combine. Refrigerate for 30 minutes, to marinate. Reserve remaining apricot jam mixture for basting.
3 Meanwhile, in a sieve rinse the rice in cold water. Place in a medium saucepan with 3 cups water. Bring to a simmer over high heat, reduce heat to low, cover with lid, and cook for 15 minutes. Transfer rice to a large bowl. Add remaining lemon juice and oil, gently toss and set aside to cool. Season with salt and freshly ground pepper.
4 Thread the chicken onto 12 metal skewers, alternating with 2 pieces of apricot per skewer.

5 Preheat chargrill pan or barbeque over high heat. Add skewers and cook for 10-12 minutes, turning, or until charred and chicken is cooked through. Towards the end of cooking time brush with reserved apricot jam mixture.

6 Add green onion, parsley, mint and pistachios to the rice and toss to combine. Serve skewers with rice mixture. Suitable to freeze.

Apricot shortcakes with drippy icing