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apricots sage

In Valais, is the season for apricots.

My favorites are "Luizet. Difficult to find, because very fragile: they brown quickly after picking. As the fruit unmarketable table to eat raw, unprepossessing appearance, taste bitter, dense consistency, or fibrous. However, processed into jam, compote, pie is the best apricots I know.

They are used to make the famous apricot, brandy scented.

After spending two days to make jam and pies, here's a recipe for an appetizer.

For 12 muffins (a steel plate):

240 gr flour 1 packet

baking powder 1 teaspoon salt

10 leaves fresh sage, finely 100 gr chopped

dry goat cheese

50 grams of olive oil (Next time I would put 60 gr) 2 eggs

125 grams of yogurt or cottage cheese

apricots 200 gr diced

In a large bowl, combine flour, salt, yeast, cheese, sage, add the diced apricots and much sand with fingers to incorporate the apricots in the remaining ingredients.

In a medium bowl, combine oil, eggs, yoghurt and whisk.

Pour the liquid ingredients in large bowl, combine, divide the dough in pans lined with a paper tray and bake for 25 minutes in a preheated 180 °.