This delicate sweet-tart fruit is so much more than a peach wannabe.
March 29, 2016
1 of 20Photo Courtesy of Oxmoor House
Pear and Apricot Tart
In the late 19th century, the families of Sicily came to America bringing their most cherished Italian customs and cooking. Prominent among them were flavorful, fresh fruit desserts, such as this lovely tart. Serve with a scoop of vanilla ice cream or, even better, gelato.
Cooks from the American South to Southeast Asia know that when pork hits the grill—often with a sweet or spicy sauce—something magical happens. Serve this grilled pork recipe with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We like the smooth texture and intense flavor of imported Parma prosciutto in this dish.
A sprinkling of fresh, fragrant thyme leaves over ripe apricots helps bring this flat cake to staff favorite status. Food Editor Ann Taylor Pittman agrees: "The addition of thyme is an absolutely ingenious, delicious touch."
This composed salad is a delicious mix of earthy, fruity, and tangy flavors. We love the trick of using apricot preserves to add sweetness and body to the dressing; you can also use orange marmalade for a bitter note.
This salad is a world of flavors and textures. It’s perfect if you're looking for both bites of sweetness from the apples, and textural crunchiness from the nuts. Shallots, champagne vinegar, and honey blend together for an equally sweet and tangy dressing that makes every bite delicious. Use crumbled goat cheese in place of Stilton, if you prefer a milder flavored cheese.
Freekeh is an ancient variety of wheat that is harvested while green and then roasted for a fantastically nutty, smoky flavor. Package directions call for simmering on low for up to 25 minutes, but here it's cooked a little more quickly by raising the temperature to medium. Substitute couscous, quinoa, or rice if you can't find freekeh. If you can find fresh apricots, swap them in for dried, increasing the amount to 1 cup.
When you're serving a crowd, aim to keep the entrée simple while also making it delicious. Roast Pork Tenderloin with Spicy Apricot Jam achieves both goals beautifully: It’s done in only 30 minutes, requires basic pantry staples, and the sweet-spicy jam is the perfect finishing touch. For more heat in the sauce, double the crushed red pepper, or try stirring in a seeded habanero chile or serrano pepper. To turn this into a fitting brunch option, serve with split Orange, Honey, and Thyme Biscuits; for a fantastic lunch idea, serve on pretzel or onion rolls.