I always associate apricots with my childhood in Syria. They tasted wonderful eaten straight off the trees and we dried those we brought back on the flat, sun-baked roof of our house in Damascus.
Sadly, apricots for export must be picked before they have ripened on the tree, and this is why the apricots we buy in this country are not often worth eating uncooked. However, the slightest cooking miraculously brings out their true flavour, as in this lovely pudding. Serve with cream.
Squeeze the juice from the limes or lemons into a measuring jug, bring up to
© 1997 Josceline Dimbleby. All rights reserved.