The apricot, the sweet or bitter asset of your dishes and desserts

Its scientific name, Prunus armeniaca, evokes an Armenian plum. Originally from northeastern China, the apricot conquered the entire Mediterranean basin and then, thanks to the Spanish missionaries, the New World, in particular California. The apricot is the king fruit of summer. The Persians nicknamed it “the egg of the sun”. Full of sugar, it is invited to cakes, sorbets and fruit salads.

Choosing the right apricots

The apricot season is very short-lived. So be ant and take the time to stock up from June to August! In fact, apricot mumps freeze perfectly. The Right Technique: Separate the apricot halves, place them on a large plate or parchment-lined tray, freeze well flat, and when frozen well, place in a zipper freezer bag or box. Thus, you can have the desired amount of apricots without having a lot of fruit.

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For jams it is essential to choose very ripe apricots, you will use less sugar and the flavor will be much more pronounced and delicate. My favourites: the Label Rouge Bergeron from the Rhône Valley, but also the apricot from Roussillon. Don’t throw away the bones, they are prized for making a delicacy of Italian origin: the amaretti.

The delicious bitterness of almonds

Delicately bitter, the almonds contained in the grains provide an incomparable flavor to the amaretti. You should remove the brown skin that covers them (if necessary, soak them in warm water to make this step easier). To preserve them, the ideal is to put them in a vacuum or freeze them.

Apricot kernels are also delicious for fish marinades or summer salads. Consume in moderation as they contain cyanide!

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The recipes

► Cod and apricot ceviche

for 4 people

800 g of cod
1 yellow lemon
1 lime
6 apricot kernels
2 apricots
1 small red bell pepper
1 purple onion
Fine salt and ground pepper

Cut the cod into large cubes, add the juice and zest of the lemons, the chopped red pepper, the finely sliced ​​purple onion, salt and pepper. Mix and let macerate for 1 hour in the fridge. Add 2 thinly sliced ​​apricots and 6 coarsely crushed apricot pits.

► Amaretti with apricot pits

For 6 people

12 apricots
250g ground almonds
3 egg whites
80g powdered sugar

100g icing sugar

Separate the halves of the apricots, break the bones and collect the almonds. Remove the brown skin (by immersing them in warm water) and coarsely mix the apricot pits with the almond powder.

Beat the egg whites until stiff, gradually incorporating the powdered sugar. Incorporate the almond mixture with a spatula. Arrange the icing sugar on a plate, wet your hands and form rocks with this soft almond paste.

Place them on a parchment paper-lined baking sheet, spacing them widely. Allow to “crust” for 30 minutes at room temperature.

Arrange the apricot mumps on the plate along with the raw amaretti. Sprinkle with the rest of the icing sugar. Bake for 20 minutes at 160°C. Serve the cold amaretti with the lightly braised apricots.

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