What a wonderful and versatile surprise fresh, ripe apricots are. A fruit with such a rich history, apricots have been cultivated, sun-dried, preserved and consumed in Armenia, Persia and Greece for centuries. A perfect apricot is such a beautiful fruit -of pure color and fragrant flavor – there is no better adjective to describe them, other than it’s given name -apricot. Ask Pantone if you don’t believe me.
In the sweet kitchen, apricots are coveted in the Spring months and into early Summer they are grabbed up until the last of the season for preserves and purees to tide us over until after Winter. The apricot’s brightness and acidity are complimented by a variety of flavors, but it’s subtle flavor has to be coaxed into being the star.
We use apricots in many different applications, from preserves and confits to sweet sorbets and pulp that can be used in plated desserts, brightly swirled into crème glacée and even whipped into fluffy, fruity marshmallows.