French madeleines, the delicious shell-like tea-cakes, are an impressive dessert that also happens to be very easy to make. They're often flavored with vanilla bean or citrus, such as lemon or orange, but in this recipe, the buttery flavor of the madeleines is paired with the slightly bitter taste of almond extract and a sweet apricot glaze. Vanilla is added for a touch of warmth, while the brown butter in the batter gives the madeleines a rich, complex flavor.
'apricot' on Serious Eats
This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).
Firm apricots are the perfect fruit for grilling, becoming tender and sweet after a few minutes above the hot coals. Paired with goat cheese and pistachios, they make a quick and delicious appetizer that's perfect for summer.
Sweet apricots, fresh mixed greens, and creamy feta pair perfectly with a spice-and-ginger-rubbed boneless pork chop. Ready in 15 minutes with minimal prep work, it makes seasonal summer cooking a breeze.
Built with layer upon layer of flavor—first with a spicy, earthy rub and then with a sweet and fruity glaze—these pork and pineapple kebabs taste way more complex than their simple preparation may suggest.
A sunny, summery jam that can be made in the dead of winter with fresh pineapple and dried apricots.
Dried apricots, yogurt, and orange juice come together in an exotic-tasting morning libation: think mango lassi, but with apricots instead.
A quick, colorful tart featuring apricot compote, fresh zucchini, and a chickpea flour shell makes for a pleasantly surprising appetizer.
Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day.
This doubly flavored delight from Nigellissima owes its taste to amaretto liqueur, as well as a generous helping of crunchy amaretto cookies mixed into a rich, creamy semifreddo base. A coating of apricot-almond golden sauce is a luxurious final touch.
This Rugelach recipe come with not one, but three filling options; feel free to mix and match chocolate-walnut, raisin, and apricot as you please.
This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
This is my all time favorite non-chocolate cake. The almond paste lends great flavor and moisture. This cake is as light as an angel food cake, but with all the benefits of butter.
This summery tart has a graham cracker crust, a creamy lemon filling and a topping of fresh berries.
Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.
This spin on a bellini adapted from 101 Champagne Cocktails by Kim Haasarud is a little richer, a little boozier, and a little more fun than your standard brunch drink.
Christmas is a relatively new experience for me as a Jewish New Yorker, but my wife's family holiday celebrations have formed my idea of the Christmas meal: sweet, meaty, and overly indulgent. This dried fruit stuffed pork loin fulfilled on those three requirements—the juicy piece of meat was nothing but savory-sweet goodness.
The Sachertorte is basically a dense chocolate cake layered with apricot jam and finished with a chocolate glaze. The Viennese generally consider the cake to be too dry to eat on its own so it is typically served with a dollop of schlag, or sweetened whipped cream, but if you ask me, I think it's just an excuse to enjoy a little more whipped cream.
I wasn't in the mood for sweet, sticky, chunky, nutty rolls. But when I thought about the flavor of walnuts, they seemed like they'd add an interesting flavor component to the loaf without overwhelming it. Rather than adding sugar, I wanted to go with a natural sweetness—that's where the Turkish apricots came in.