Mezcal-Flambéed Blenheim Apricots with Heirloom Masa Crisps

Introduction

This dish is the essence of a late-afternoon picnic on the Sonoma coast, where the air smells of salt and woodsmoke. We are taking the jewel-like sweetness of Ojai apricots and giving them a sophisticated, fiery transformation with a mezcal flambé. It is a playful dance between the earthiness of heirloom masa and the bright, acidic punch of verjus and preserved lemon. It’s warm, smoky, and vibrantly alive—a true celebration of the California sun.

Ingredients

• 6 ripe Blenheim apricots, halved and pitted
• 1/2 cup heirloom blue corn masa harina
• 1/4 cup warm water
• 1/4 cup mezcal (preferably a smoky espadín)
• 1/3 cup verjus (or fresh lemon juice as a bright substitute)
• 3 tablespoons organic maple syrup
• 2 tablespoons Sonoma extra virgin olive oil
• 1 teaspoon Central Valley chili flakes or Aleppo pepper
• 1 tablespoon finely minced preserved lemon peel
• 1/4 cup toasted pecans, roughly chopped
• Small handful of fresh mint leaves, torn
• Flaky sea salt to taste

Instructions

1. In a small bowl, mix the masa harina with warm water and a pinch of salt until a pliable dough forms. Roll into small balls and press into thin 2-inch discs.
2. Heat a cast-iron skillet over medium-high heat and sear the masa discs for 1-2 minutes per side until charred and crisp. Set aside.
3. In a large stainless steel skillet, heat the olive oil until shimmering. Place the apricots cut-side down and sear until they begin to caramelize and turn golden-brown.
4. Stir in the verjus, maple syrup, and chili flakes, allowing the liquid to bubble and thicken slightly around the fruit.
5. Carefully pour the mezcal over the apricots. Using a long-reach lighter or match, ignite the spirit to flambé. Gently shake the pan until the flames die out and a glossy glaze forms.
6. To assemble, place one or two masa crisps on a plate. Top with the warm, flambéed apricot halves.
7. Drizzle the remaining smoky glaze from the pan over the fruit.
8. Garnish with the minced preserved lemon, toasted pecans, fresh mint, and a final sprinkle of flaky sea salt.

There is something truly communal about the flicker of a flambéed pan. I hope this brings a bit of that golden hour warmth to your kitchen. Keep it simple, keep it seasonal, and always let the produce lead the way. Happy cooking, friends!

Emily