Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Burata is a cow's milk mozzarella cheese from Italy. If you can't find it, try any other cow's milk mozzarella such as fiore di latte. They are both richer and creamier than buffalo mozzarella and, therefore, work a little better with sweet things.
300g/10oz burata
6 ripe apricots
1 vanilla pod
The peel of one lemon
3 bay leaves
100g/31/2oz sugar
250ml/8fl oz water
A little freshly ground black pepper
The zest of one lemon
Place the sugar, water, vanilla pod, bay leaves and lemon peel into a saucepan. Place over a medium heat and bring to a gentle boil. Split the apricots in half and remove the kernels. Place them in the gently boiling sugar syrup. Turn the heat down slightly and gently poach for 2-3 minutes until just soft. Using a slotted spoon, remove the apricots and place in a bowl to cool. Discard the syrup.
To assemble, tear the burata into pieces using your fingers and then divide among four plates. Pile the apricots on top and sprinkle over the black pepper and lemon zest. Serve.
This dish is also delicious and refreshing when slightly chilled. In which case, once the apricots have cooled, place them in the fridge for a half hour or so before piling on top of the burata.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments