Apricot

The apricot is a flattened oval and somewhat elongated stone fruit. The skin has a velvet texture and a light orange to white-yellow colouring. The flesh of the apricot is firm and has a yellow to orange colour. A ripe apricot is juicy and sweet with a fresh aroma. In the centre of the fruit is a large seed, of which the core is edible and can be used in the kitchen. Apricots are eaten fresh as well as dried.
Basic techniques: puréeing, juicing, stuffing, grilling, marinating, infusing, ice cream, caramelising, poaching, drying.
Taste combinations: Almond, chocolate, mascarpone, vanilla, cardamom, cinnamon, cumin, orange, lemon, lime, ginger, mango, curry, langoustines, lobster, scallops, rabbit, poultry, chamomile, star aniseed, gin.
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Become a memberApricot pastry cream
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Become a memberApricot gel with Canada Dry
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Become a memberApricot tuiles
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Become a memberApricots pull-vacuumed with camomile tea
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Become a memberApricot curry sauce
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Become a memberApricot and white chocolate mousse
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Become a memberApricot compote
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Become a memberApricot mousse with cinnamon
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Become a memberApricot sorbet
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Become a memberBlatjang
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Become a memberDutch 'boerenmeisjes' (brandied apricots)
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Become a memberCharred apricots with passion fruit
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Become a memberCaramelised apricots with Amaretto
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Become a memberApricot confit
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Become a memberSavoury apricots
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Become a memberClassic poached apricots
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