Summer time is braai time!
Few things compare to a beautiful sunset on a balmy evening in the platteland. Come on, people – it’s summer, it’s the holidays… Let’s braai!
You’ve spent the day working in the veggie garden – weeding, thinning, planting, harvesting. Now you’re chilling on the stoep with a tall glass of home-made ginger beer and observing the day’s end. Then a bakkie stops in front of your house – it’s your neighbour with a bowl of apricots he’s just picked in his orchard. They’re beautifully ripe and as orange as the setting sun.
The coals are already sizzling in the Weber, the meat’s marinating and the braaibroodjies have been made. Those apricots – pudding! As it is written in the Weber Braai Bible.
FOR THE APRICOTS • 12 firm ripe apricots, stoned and halved • 4 tablespoons (60ml) unsalted butter, melted • 3 tablespoons (45ml) sugar • 1 tablespoon dark rum (optional)
FOR SERVING • 12 scoops vanilla ice cream
Method
1 In a bowl, mix together the flour, ground ginger, cinnamon, bicarbonate of soda and salt. Using an electric beater, beat the butter and sugar in a separate bowl for 3 minutes at high speed until light and fluffy. Beat in the egg and then the molasses. Set the mixer on low speed, add the flour mixture gradually, scraping the sides of the bowl with a spatula. Add the water and mix until smooth. Stir in the candied ginger. Grease a 25cm castiron frying pan with butter. Pour in the gingerbread batter and smooth the top. 2 Prepare the braai for an indirect method of cooking over medium heat. Scrub the grill clean. 3 Bake the gingerbread with the lid on for about 35 minutes over indirect medium heat until a skewer comes out clean if you stick it into the middle. Keep the braai’s temperature as close as possible to 180°C (350°F). Use oven gloves and remove the pan carefully from the grill. 4 Combine the apricots with the melted butter, sugar and rum in a large bowl. Spoon out the apricots and allow the excess butter to drip back into the bowl. Braai the apricots, cut side down, for 4-6 minutes over direct medium heat. Keep the lid closed. Turn the apricots once and brush with the butter mixture. The cooking time will depend on their ripeness. 5 Cut the gingerbread into wedges and serve hot with the apricots. Spoon the remaining butter mixture over the top and serve with scoops of ice cream.