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.

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
MAKES 12 PREP + COOK TIME 45 MINUTES