Nature sets the pace. In our kitchen, too. Whatever is growing right now, is ripe and developing its finest aroma is welcome to find its place at DAS.GOLDBERG. Fresh herbs from our garden, berries, vegetables and fruit accompany us through the seasons and ensure that indulgence always tastes a little different. Now in August, our attention turns to a fruit that captures high summer like few others: the apricot. Sun-ripened, juicy, sweet and at the same time delicately tart, it can be used in wonderfully versatile ways.
As early as breakfast, our guests encounter it at our breakfast buffet in various versions: classically as homemade jam and as a fruity cobbler—warm, fruity and beneath a golden-baked crust. A dish that makes you want to linger at the breakfast table just a little longer. And beyond breakfast, the apricot shows just how versatile summer can taste. As a delicate dessert, it provides a fruity finish in the evening. And it also takes centre stage in our bar: apricot purée gives the Golden.Summer Spritz its fruity, fresh note. A glass of summer that is especially delightful to enjoy on warm August days on our terrace, with views over the Gastein Valley.
That is exactly what we mean by seasonal indulgence: not wanting to make everything available at all times, but looking forward to what is here right now. Capturing the flavours of a season and letting something of our own emerge from them. And so the apricot tells its own little summer story at DAS.GOLDBERG—from breakfast to dessert to the Golden.Summer Spritz.
And because beautiful moments of indulgence can sometimes be taken with you, we are sharing one of our favourite recipes from the current apricot season: our apricot cobbler.
Ingredients:
- 1 kg apricots | pitted | halved
- 250 g butter
- 250 g sugar
- 500 g flour
- 1 pinch of salt
- Icing sugar for dusting
Method:
Place the halved apricots in a baking dish. Knead butter, sugar, flour and a pinch of salt into a crumble topping and spread generously over the apricots. Bake the apricot cobbler at 170°C for about 25–30 minutes, until the crumble is nicely golden brown. Allow to cool briefly and dust with icing sugar.
Our tip: We think the apricot cobbler simply tastes best when served warm.
Perhaps your home will soon be filled with the scent of warm apricots, too. And for a moment, summer will feel just a little like a holiday in Bad Hofgastein again.
