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Apricot
This is one of the recipes we love to prepare in the workshop.
When the apricots are fully ripe, sun-soaked, we let them cook gently in our copper basins. Nothing more.
The scent is immediate. It fills the room and announces a tasting full of melting pieces, slightly tangy, just right.
No set texture here: it moves, it lives, it smells like fruit.
To be enjoyed at breakfast or with a spoon, if no one is watching.