Amazing Apricot Delights

Amazing Apricot Delights


There’s nothing better than perfectly ripe, in-season apricots or loose-stoned fruit in our summer meals. Fresh, ripe apricots are juicy, sweet and a bit sharp are to die for! Apricots have tremendous health benefits, loaded with vitamin A, C, fiber, potassium is good for our skin, bones, eyes, blood, heart and a perfect anti-oxidant. We have got you some apricot based recipes which even a cooking novice can master these healthy, simple and tasty apricot recipes. Try these lush little beauties in your daily meals.

A few apricot based summer recipes by Hyatt Regency Gurgaon.

Grilled Apricot & Smoked Halloumi

 Balsamic cream, brioche crisp, mesclun salad, herb oil

* Recipe for 1 portion


  1. Halloumi cheese 125g
  2. Fresh apricot 100g
  3. Basil leaves 100g
  4. Brioche loaf 50g
  5. Clarified butter 5g
  6. Arugula leaves 10ml
  7. Extra virgin olive oil 5ml
  8. Mix lettuce 5g
  9. Balsamic cream 5g
  10. Basil pesto 50g

Method of Preparation:

  1. Slice halloumi cheese in to 1.5’’ thickness; smoke them with charcoal, thyme and butter.
  2. Slice fresh and peeled apricot and chargrilled.
  3. Marinate smoke halloumi with extra virgin olive oil, shredded basil, sea salt and crushed pepper.
  4. For making brioche crisp, make a thin slice of brioche crisp, cut into long triangle.
  5. Soak slice of brioche in clarified butter; place this slice on cutter in to half sphere.
  6. Cook this brioche crisp on 100*c for 18 minutes.
  7. For platting’s, squeeze balsamic and basil pesto on plate.
  8. Place smoke halloumi and chargrilled apricot in layers and place brioche crisp on top of it.
  9. Drizzle extra virgin olive oil and add some mix lettuce on the top of appetizer.

Apricot & White Onion Soup

Parmesan bark, red wine poached white onion, confit tomato.

* Recipe for 1 portion


  1. White onion 150g
  2. Unsalted butter 50g
  3. Thyme 5g
  4. Fresh apricot 50g
  5. Cherry tomato 30g
  6. Herb oil 5ml
  7. Pearl onion 15g
  8. White wine vinegar 5ml
  9. Red wine vinegar 50ml
  10. Parmigiano reggiano 50g
  11. Parsley 5g
  12. Sea salt 10g
  13. Sugar 10g

Method of Preparation:

  1. Peel and wash white onion, cut in to thin slice.
  2. Cook the onion on slow fire with unsalted butter and thyme, add salt and sugar.
  3. Once onion soft and translucent, let the mixture cool down giving them ice Bath.
  4. Make a fine puree of soup mixture and strain it.
  5. Make a mixture of fine grated parmigiano reggiano and parsley.
  6. Make a parmesan bark using Teflon coated pan, give a shape like cinnamon bark while using round and cylindrical handle ladle
  7. Finish soup with sea salt, sugar and touch of white wine vinegar, garnish with parmesan bark, grilled apricot, confit tomato and pearl onion
  8. Drizzle herb oil.


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