Apricots are not my favourite stone fruit. When summer rolls around, they're likely to be neglected as I ogle the nectarines, peaches, cherries and plums. But they're currently the ripest of the lot at my local fruit shop, and I've been serving them up for dessert. There they are, in the picture above, the perfect vessels for our last small scoops of cinnamon vanilla ice-cream. Last night I sliced them into crescents, stirred through some flaked almonds, and topped them with dabs of a whipped mixture of mascarpone, brown sugar and rose water. If I can keep these sweet memories until next summer, I might even pick up some apricots while the rest of its genus is still in its prime!