Fruit

March 2010

Before the stone fruit has finally disappeared until next summer, you can find white peaches stewed but still holding their shape served with squat cylinders of lemon curd, sweet green tea crumbs, yoghurt and peach sorbet at Sepia.

We’re still seeing summery fruits such as figs and raspberries but not for much longer. Get the figs wrapped in prosciutto and baked with gorgonzola at Buon Ricordo as a starter and the raspberries in a pretty spectacular soufflé at Rocket. It’s easily big enough for two and looks very glam in its own little copper saucepan.

New-season apples have started with Jonathons and Golden Delicious, though there are plenty of other varieties around, too. Follow classic French bistro dishes at Vatel with their version of tarte Tatin, filled with a deep layer of vanilla-scented fruit.

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