The apricot has been known in China for four thousand years, and is thought to have come to Europe with the Greek conquest. Like its cousins, the plum, peach, nectarine, and cherry, this summer fruit has a pit, soft flesh, and thin skin. It should be tender and yellow when bought, and then handled with care to prevent bruising.
Apricots are highly versatile, complementing many savory meat and poultry dishes, as well as flavoring sweet preserves, sorbets and ice creams, and pastries. Apricots contain high contents of carotene and mineral salts, including iron, calcium, and magnesium. Dried apricots are a tangy delight when eaten alone, and should be macerated in warm water or tea prior to cooking them.
The term "apricoting" means to glaze cake or pastry (usually fruit tarts) with apricot jam.
