Apricots

Apricots are a small stone fruit available in early summer. Because the apricot season is not particularly long, and because some apricots can be terribly mealy and lacking in flavor, I often recommend the use of canned apricot halves as an alternative. The canned fruit can be quite good, so don’t hesitate to use it because you think it second best. (See Dried Fruit on the opposite page for information about dried apricots.)

Fresh apricots usually do not need to be peeled, as their skin is very tender. To peel other stone fruits, such as peaches, bring a pan half-filled with water to a boil. Have a bowl of ice water near the stove. Cut an × in the blossom end of each piece of fruit and carefully add several at a time to the boiling water. Cook for about 20 seconds, then use a slotted spoon to lift them out and immediately transfer them to the ice water. Slip off the skin starting at the X. If the fruit is perfectly ripe, it will peel easily; if not, remove any stubborn bits of skin with a paring knife.