Perfect Plates

John Whaite · Perfect Plates

I love how mouth-puckering and sharp apricots are; they’re pretty much tiny little spheres of punchiness and tang. But sweeten them with a good glug of amaretto (almonds are the perfect counterpart) and top with a caramelised brown-sugar meringue and you have a simple, lavish dessert. When picking your apricots, make sure they are firm and a rich, orangey gold. If they are insipid in colour, they’re bound to be insipid in taste.