Apricots are one of those fruits that taste just okay raw, but transform when cooked (unlike, ahem, strawberries). They often sit in the shadow of peaches, but there’s no use in comparing the two.

From compote to lazy dumplings and scrumptious pie, apricots will brighten up any dish. Apricots came to Russia in the 17th century, since when they have been grown in the North Caucasus and Far ...

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it’s cold and we ...

Apricots add a wonderful sweetness to this meal. Photo / Babiche Martens If your pork has a bone, add 45 minutes to the cooking time. Simple flavours on the pork mean the cooked apricots have their ...

Instructions: Place the water, sugar, lemon juice and cardamom seeds in a medium saucepan. Bring to a boil over medium heat, reduce to heat and simmer for 1 minute. Add the apricots. Return to a boil, ...

I spent a lot of time in Birmingham when my husband was a patient at UAB Hospital. He’s home now, thank goodness. I am thrilled to be back home and, of course, so is he. During his hospitalization, ...

Apricots can promise a lot but deliver little. It’s not their fault. Too often they’re picked too early so they look good but taste either hard or woolly. Choosing apricots can be a bit of fruit ...

Apricots, anise, almond and pistachio are like an A-Team of flavour combinations. Each plays their role impeccably, but they all bring something different to the table. Preheat the oven to 220°C.

Apricots are the finest of summer's fruits, with dense, juicy flesh and delicate, velvety skins. Piled in baskets in farmers market stalls, they seem to glow in the early morning light. The prettiest ...

I would vote apricots the fruit most likely to disappoint. True, it’s a tough contest, because many fruits seem to be better looking than tasting these days. But a bad apricot tastes woolly with all ...