Cooking with Apricots: How to Make the Most of the Early Summer Stone Fruit

by Flour Craft Bakery owner Heather Hardcastle

Apricots are to summer like daffodils are to spring. They elegantly herald in a new season, all rosy and bright in the market stalls, foreshadowing the stone fruit abundance that is just around the corner. There is a certain romance to apricots as well. Perhaps it’s that they’re cousins to roses and have a distinctly floral perfume or it’s just they remind us of the early summer days and warm evenings ahead. While apricots are delicious on their own, they’re also an excellent addition to your sweet and savory cooking. Read on to learn all about them.

All About Apricots
Apricots are one of the most versatile summer fruits. They are firm and tart, and hold their shape well in baked goods like the Apricot and Almond Bostock recipe (shown below) or a simple fruit tart. They also make the most gloriously golden and perfectly balanced fruit preserves (also shown below).

Apricots pair especially well with almonds in sweet dishes. But, because of their tartness, they also walk the savory line quite well. Try them in savory rice dishes paired with pistachios, grilled in salads with feta and chicken, or even salmon, as shown below. Or try two preparations of apricots–fresh and preserved–in a gluten-free fruit crumble bar.

Use the simple, delicious recipes below as jumping off points for your own experiments–and as a way to optimize your enjoyment of the fruits of summer!

Apricot Recipes


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