Apricot Allure

I have not tried to cook most fruits. Summer fruit, in particular, best eaten fresh from the hands. For example, cooking a ripe peach, juicy seems almost a disservice. Cook, but the goal is perfectly reasonable for an apricot. It is not the first apricots are good they are. But compared to their brothers in the summer, are more powerful, dry and spicy - cooked.

Such as peaches, plums and cherries, apricots, pink family members. Apricot and forth - have grown in China about 4000 years. Even those who are likely to find in the market are yellow-orange, which is the name of the fruit, apricot in color from white to black. The dimensions vary depending on color and flavor.

If for some strange reason, it is tempting to pit, no food. As with almond (apricot based), apricot seeds contain cyanide, which is toxic to humans. You need to provide any thoughts of almonds, but the acid is neutralized by boiling.

Use fresh apricots are not the only way to work the fruits of your meal. Apricot nectar, canned fruit and dry versions offer a variety of flavors more concentrated. Make your choice.

    * Mix chopped fresh apricots or dried and crumbled Stilton cheese on a spinach salad. Add a bit of nectar for the apricot sauce.
    * Simmer dried apricots, almonds and chopped fresh mint with rice pilaf. Season with pepper and cumin.
    * Use apricots instead of apples in a crisp or cobbler. Chopped dried figs.
    * Apricots Poached well. Use a simple syrup, ginger and vanilla. Poach until tender, 5 minutes. Decorate with fruit.
    * Add chopped dried apricots are a good substitute for dried grapes at all.
    * Add chopped apricots and cooked oatmeal. This works especially well for long-range firing, such as steel cut oats - almost apricot crumble and the flavor permeates the entire dish.
    * With the apricot nectar, orange juice replace fruit sauce or glaze.
    * Make a fresh apricot couscous (again, you can also dry), roasted pumpkin seeds and sliced ​​scallions.

Apricot Chutney

4.3 ml of water
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
Quarter cup sugar
2 tablespoons honey
1 / 2 small onion, chopped
1 tablespoon grated fresh ginger
8.1 teaspoons of teeth
1.2 teaspoon salt
C. 1.4 teaspoon black pepper
6 ounces dried apricots (20 to 25 pieces), chopped

Maturing in a small saucepan over low heat, combine water, vinegar, sugar, honey, ginger, onion, cloves, salt and pepper and cook uncovered, about 5 minutes, or until onions are soft. Add the dried apricots continue cooking, uncovered, until apricots are very soft and the liquid is reduced again to a syrup, about 40 minutes. Cool completely before serving. It's a perfect recipe for a maximum of 2 days. Store in an airtight container in the refrigerator until you are probably not very long, so delicious!