Andrew Scrivani for The New York Times Roasted apricotsPeaches and plums are delicious throughout the summer, but the apricot season is short and sweet. So now is the time to feature them in both your desserts and main dishes, as Martha Rose Shulman writes in this week’s Recipes for Health:
Apricots are an early summer fruit, and their short season is now. They’re worth buying, for the purposes of both taste and nutrition, only when you can find them ripe. You don’t want them so ripe that they bruise as soon as you put them into a bag – they should be slightly firm to the touch, as apricots ripen from the inside out – but if they were picked green they will have little flavor, and they’ll have that mealy texture that describes a bad apricot.
Here are new ways to cook with apricots.
Buckwheat Crepes With Roasted Apricots: A delicious combination of earthy/nutty crepes and sweet and tangy apricots.
Apricot Crumble With Oatmeal Topping: A topping prepared ahead of time means this satisfying dessert takes only 20 minutes to bake.
Pan-Cooked Chicken Scaloppine With Spiced Roasted Apricots: Roasted apricots go well with savory dishes like these chicken breasts, or your vegetarian favorite.
Souffle Omelet With Apricot Sauce: Beaten egg whites keep this Cointreau-spiked dessert omelet light and airy.
Small Apricot Galettes: Simple, rustic tarts show off peak-season fruit.
Martha Rose Shulman on healthful cooking.
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