Chef at Home

A velvet skin, melting flesh, sweet and flavorful, the apricot translates summer by its warmness. 

I remember that special time, at our country property in France, when the apricot trees were full of fruit. Climbing up the tree and eating a dozen of them was the treat of the afternoon.  In the French boulangeries, they take a square of croissant dough, spread pastry cream on top then place two apricot halves, one on each side. It is rolled and baked in the afternoon, for the kids when they finish school. I have to admit I ate those more than a few times. 

I also like apricot jam where the fruit is present and the scent of vanilla compliments the flavor. Apricot sorbet is always creamy and doesn’t get icy because of the amount of natural pectin in the fruit. This year apricots from California are very good. I’ve enjoyed them after service just as they are.

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