It's the end of apricots: two recipes to end the season in style

The end of August marks the end of the apricot season. While we're more or less consuming locally sourced produce, we shouldn't be seeing many of them on the market stalls soon. So to bid them adieu in style, Libération has selected two killer recipes.

This recipe, taken from cook Ella Aflalo's delightful book, Sol , Cuisine Levantine (First Editions, October 2022, 32 euros), has a hint of a Greek vacation, with its flambéing with raki, a kind of local pastis. And at the same time as the apricots, we're starting to say goodbye to the tomatoes, blending these two summer fruits in a sauce vierge that will dress the prawns with panache.

For 4 people, you will need: 16 whole prawns; 1 egg yolk; 1 tablespoon of mustard; 10 cl of grapeseed oil (or neutral vegetable oil); 20 cl of raki (or anisette); 3 large tomatoes; 2 apricots; olive oil; 1 clove of garlic; 1 bunch of chervil; 1 bunch of tarragon; 1 bunch of dill; 30 g of fresh ginger; 1 lemon + 1/2; sherry vinegar; sumac, salt and pepper, possibly buckwheat.

Quarter the tomatoes, remove the seeds, and core them. Dice the tomatoes and apricots. Place in a bowl with the chopped garlic and ginger, add half of the finely chopped and stemmed chervil and dill, add 4 tablespoons of olive oil, the zest and juice of one lemon, 1/2 teaspoon of vinegar, 3 pinches of sumac, and salt and pepper to taste.