I love the combination of fresh apricot and raw green pistachio nuts. I often serve warm sautéed apricots with a scoop of pistachio ice cream for a quick simple dessert. In this recipe the nuts are coarsely chopped to line the baking pan and top the cake for a crunchy texture.
Peche de Vigne is a variety of red-fleshed, late-ripening, flavorful peach. Called such because it’s sometimes grown among the vines, it also goes by the name ‘peche sanguine’