les jolies fesses de l’été….


When coming out to play the sun takes care to put on its hat but Mother Nature is less coy. The sensual fruits of summer are short lived so their pleasures should be wolfishly enjoyed before their bloom is replaced by putrefaction. Apricot is delicious as a word, a work of art to behold and a sorcerer’s ingredient. When simply heated in a pan with some sugar and a few tablespoons of water they transmogrify into a sweet, sharp  compote to be eaten alone or with creme fraiche or with soft goat cheese. Sometimes I will make a deep cut along the cleavage and put them in a low oven until the fruit opens, releasing the stone. They can then be put into a pastry case on top of a layer thick creme anglaise and glazed with their own sweet syrup. These are fruit to be selfishly gorged on when they are perfect and to be avoided if they are not.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in 2014, Apricot jam, apricots, Cooking, Digital photography, food, Food and Photography, Food photographer, France, Fruit, Photography, photography course, Still life, summer, Uncategorized, Writing and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

65 Responses to les jolies fesses de l’été….

  1. margaret21 says:

    Absolutely. A perfect apricot is, well, just perfect. If not, it feels just like eating your granny’s knitting.

  2. I’ll just say it again; I adore how you make the everyday look and sound extraordinary.

  3. Rosa de los Vientos says:

    Love apricots.

  4. Les fesses, just right (and ripe) to be bitten” Lovely shot too – nice low angle and effective narrow focus.

  5. sabine says:

    Great photo – love the blue and orange contrast !

  6. Mad Dog says:

    That’s a beautiful tart 😉

  7. My favorite time of year!!! Apricot season!

  8. Michelle says:

    You all are so lucky in France with the apricots. The ones here are shipped from god knows where and always just horrible. Beautiful tart!

  9. Perfect description, Roger. I definitely gorge on apricots. So lovely baked or poached (with prosecco!)

  10. wah beautiful light, as always ! Summer is here 🙂

  11. Stunning images, I need to sink my teeth into one of those luscious lovelies. Do hope you’ll be telling us how you made that gorgeous tart (please)?!

  12. Again I must protest in the strongest terms – showing such exquisite apricots, that I could not get here no matter how hard I’d try, and then, to top it off, converting them into this fantastic pastry desert, is just too much for me – I need some smelling salts!!! 🙂

    By the way, I want to let you know that we are continuing to enjoy the roasted Brussels Sprouts/Sweet Potato dish you featured a while back! I usually serve it with thick grilled pork chops and wild rice.

  13. Amanda says:

    Wow. Beautiful photos, gorgeous tart and apricots. Yum.

  14. catterel says:

    Those reflections make the tart look even more scrumptious. I think I’m developing a permanent drool.

  15. Eha says:

    Sensuality thru’ food par excellence!! With a cold 60 km westerly blowing down my street, one tends to look jaundiced and try to sound gracious in saying ‘enjoy’ 🙂 !

  16. Oh Mercy! What a beautiful bowl of Apricots and the tart is just one of the most lovely I have ever seen. I am entranced by the color.

  17. Sally says:

    That tart is a wonderful thing indeed – glistening.

  18. Karen says:

    The tart sounds good and I must give your tip about roasting the apricots to loosen the pit.

  19. Mmmmm apricot cleavage…

  20. Talk about putting the art in tart. Bien fait, Roger!

  21. Transmorgify is such a great word! I do wish the season for apricots was longer.

  22. Wow, apricot tart. The perfect summer dessert. Emma xx

  23. Roger, you hit it again! Apricots are just such a sensual fruit , they are female definitely, they are soft and caressing. And baked in a simple puff pastry pie or jam they are just a pleasure for every one.

  24. Quelle joie d’ete…wish I could get beauties like those on Oxford (at least ripe, sweet ones!)

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