Wednesday, June 1, 2016

The mistaken Apricots - Oven-Baked Vanilla Nespole


The other day an elderly lady stood in line with me at the greengrocers. There were lots of people in front of us and while we waited I noticed that she kept checking her pre-packaged apricots again and again.  After checking the package for the umpteenth time, she turned to me and asked me wether I was sure that these were in fact apricots, I re-assured her that what she had chosen, were in fact apricots. She gave me a big smile and answered "I certainly do not want to buy these strange looking apricots again that I bought last week, they were tangy and they tasted nothing like real apricots". In fact, she must have bought nespole not apricots, I told her. "Ohhhh", she sighed, "that´s why..."




Nespole, in Italiannefles in French, Mispeln in German, or nisperos in Spanish, are round and a little reminiscent of apricots were it not for their shiny skin. They are delicious eaten raw or can be turned into jam or chutney. This slightly bitter fruit that looks like an apricot and is similar to a loquat is popular in spring in Tuscany. Though they may be a bit difficult for some to track down, nespole make their appearance in spring all over markets or neighbourhood trees in Italy. Apricots, though sweeter, could be a good substitute in this recipe if you can’t get a hold of nespole.




This small plain looking orange fruit’s season starts early in April. Nespole were introduced in Italy at the end of the 18th century and spread quickly across the country. Perhaps, the popular believe in nespole´s magic powers helped its proliferation: almost every household in the Italian countryside had a nespolo tree as it was said to keep evil witches and bad luck away. Not sure about the witches and the bad luck sort of stuff, but it makes for a nice little story to tell to your family and guests.




While their short season lasts, I buy nespole at my local markets, especially the Middle Eastern greengrocers carry these beauties. The darker shade of orange the better. When choosing nespole, do not worry about small bruises. Once they are ripe, just peel the skin and enjoy their refreshing tangy juicy flesh with a hint of citrus.

In a typical Italian manner nothing goes to waste and the stones from the fruit are even used to make Nespolino, a bitter sweet type of liquor. I know exactly which friend of mine will be the happy recipient of a lovely little bottle of Nespolino liquor soon!




Oven-Baked Vanilla Nespole

Ingredients for the Nespole
  • 12 ripe nespole
  • 1 vanilla pod (get the best quality you can afford)
  • 4 tbsp superfine (caster) sugar
  • juice of one lemon, organic please
  • 100g Amaretto
  • 300g Greek yogurt, natural yogurt, homemade vanilla pudding, high quality vanilla ice cream, ricotta or crème fraîche, to serve




Preparation
  1. Pre-heat your oven to 180°C (350°F)
  2. Line a roasting dish with baking parchment.
  3. Cut the nespole in half and take out the stones along with the tough skin that surrounds them. Place the fruits cut-side up in the dish. Put the vanilla seeds and pod on top of the nespole. OR: slit the vanilla pods lenghtways and scrape out the seeds, then mix the seeds with the caster sugar and sprinkle over the fruit.
  4. Sprinkle with the sugar and lemon juice.
  5. Lastly, pour over the Amaretto and place the tray in the oven to bake for 15-20 minutes or until the fruit is starting to caramelize on the edges.
  6. Remove the fruit from the oven and allow to cool slightly.
  7. To serve, scoop a generous portion of Greek yogurt on to a plate, and spoon the fruit alongside it.




So, next time you think you are buying what looks like apricots but in fact are nespole, go ahead and give them a try. To bake them in the oven brings out their natural sweetness which is not overwhelming, you will still taste a certain tang. And they are utterly amazing with fresh Greek yogurt, natural yogurt, ricotta or even some crème fraîche or homemade vanilla pudding. Or make jelly with them or some lovely jam, capturing that early summer taste for later in the year.


13 comments:

  1. These look amazing, Andrea, and I can't wait to make them using our American version of nespole - the loquat! As always, your photos are amazing - my favorite is the last one of the multiflora rose. I love the fragrance from them wafting in the summer air. ~ David

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    1. David, as we discussed on Instagram, the Nespole that I feature in my blog post today are a distinct European variety. The trees in the US bear fruit with the lovely name "loquat" - similar but not quite the same, I read during my research. The name "loquat" derives from the Cantonese pronunciation of its old classical Chinese name.
      Liebe Grüße,
      Andrea

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  2. Look absolutely amazing and delicious ! I love apricots Andrea. This past summer I haven't (something with the weather) but I hope have again next summer.
    Love the colour !!
    xoxoxoxo

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    1. Well, Gloria, these aren´t apricots, they are nespole. But they got the same glowing orange color!

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  3. Das sieht sehr lecker aus aber ich kenne keine Nespole Früchte. Ich finde es toll wenn man etwas Neues learnt.

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    1. Liebe Gerlinde, gibt es in den USA als "loquats" - stammen ursprünglch aus China und sind unglaublich lecker.
      Liebe Grüße nach Santa Cruz,
      Andrea

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    2. Doch, loquats gibt es und Du hast recht, die sind sehr lecker.

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  4. Hello Andrea, these look and sound fabulous. I think I might like to prepare a chutney with them. Unsure if they have these in our area, I shall check it out at the international type markets in my area. Thanks so much for sharing!

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    Replies
    1. Dera Peggy, you might find them at a Middle Eastern market or greengrocer in your area. Trust me they are as good in sweet treats as they are in savory dishes.

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  5. We have similar fruit is Brazil..called "nespera"...and it is like loquat...which I started to find it here. This is such a beautiful dessert Andrea...and I can imagine how it must taste...creamy and with a hint of vanilla.
    Thanks for the recipe my dear...hope you are having a fabulous week :)

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    1. Dear Juliana, I am so happy, you actually know the fruits that I wrote about. The "nespera" are the "nespole" that I described in my blog post and the "loquats" are similar to them and can be found in the US. Thank you for your wonderful comments, dear friend!
      Andrea

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  6. The nestle seem to almost glow…they are so orange. Lovely photos.

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    1. Karen, those Nespole are quite photogenic...love them.
      Thanks for stopping by,
      Andrea

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