Five dishes to enjoy this apricot season in Austria
The Local · 18 Jul 2016, 11:12
Published: 18 Jul 2016 11:12 GMT+02:00
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Unfortunately, due to late frosts and turbulent weather, the yield is expected to be a lot lower than previous years.
Despite the troubled times for apricots, it is still possible to enjoy a variety of apricot dishes at markets, restaurants and heuriger around the region.
Here are some of the Local Austria's top apricot dishes to try out:
This delicious pastry dumpling is a favourite around the Wachau region and much of eastern Austria. It is made by forming the sweet dough around the apricot, which is then cooked inside and served up - sometimes two or three of them together - with a dollop of cream and icing sugar.
You can make a batch of this stuff at home if you have enough apricots but it is also on sale at farmers markets and delicatessens in the region, particularly this time of year. Ladel it onto some freshly baked bread or a milchbrot as a quick morning snack. A little spoonful has also been known to work well with a bowl of cereal and natural yoghurt.
Apricot salad (with fillet of beef)
Photo: ichkoche.at / Blanka Kefer / Geschirr & Deko: www.ikea.at
When it comes to apricots, it does not always have to be sweet. This delicious-looking recipe uses apricot salad as a garnish with a fillet of beef. With plenty of seasoning, fennel, and a squeeze of lime, this simple salad would be a great addition to a sunday BBQ knees up.
Although there are many varieties of torts, a Topfen cake topped with apricots and edged by pastry (like this one!) is a yummy way of doing it. You can find Topfen - the curd known in Germany as Quark - everywhere in Austria and sometimes this cheesecake filling can be a bit overwhelming when served on its own. For those who normally turn their noses up at the unusual filling, the Local recommends trying it with some fruit and see if it changes your mind.
Alternatively, keep it plain and simple with a classic sponge Marillenkuchen. This is a fairly dense sponge cake commonly found in Konditorei and bakeries around Austria. The classic butter-flour-egg mix is topped with halved apricots firmly lodged in the dough and, to make it even more ‘Austrian’, sometimes a shot of alcohol is added - normally rum.
Got any more ideas? Share your favourite apricot recipes or dishes in the comments below.