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Relax with a homemade apricot turnover

Move over apples, it's the season for apricots! This crisp and flaky pastry turnover will bring out the summer flavours you know and love. Time to prepare: 15 minutes Cooking time: 20 minutes Serves: 4 Ingredients <ul> <li>1 sheet puff pastry, thawed</li> <li>3-4 apricots, sliced and stones removed</li> <li>1 tablespoon arrowroot</li> <li>2 tablespoons sugar</li> <li>1 teaspoon vanilla paste</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon demerara sugar</li> <li>1 egg, beaten lightly, mixed with 1 tablespoon water</li> <li>Icing sugar for dusting</li> </ul> Directions <ol> <li>Pre heat oven 200°C.</li> <li>In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. Set aside for 10 minutes.</li> <li>Place pastry on a lightly flour surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle.</li> <li>Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden.</li> <li>Serve dusted with icing sugar.</li> </ol> Recipe courtesy of <a rel="noopener" href="https://summerfruit.com.au/" target="_blank">Summerfruit Australia</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/apricot-turnovers-with-sugared-puff-pastry.aspx">Wyza.com.au</a>.

Food & Wine

Refreshing apricot turnovers

Move over apples, it's the season for apricots! This crisp and flaky pastry turnover will bring out flavours you know and love. Ingredients <ul> <li>1 sheet puff pastry, thawed</li> <li>3-4 apricots, sliced and stones removed</li> <li>1 tablespoon arrowroot</li> <li>2 tablespoons sugar</li> <li>1 teaspoon vanilla paste</li> <li>1 tablespoon lemon juice</li> <li>1 tablespoon demerara sugar</li> <li>1 egg, beaten lightly, mixed with 1 tablespoon water</li> <li>Icing sugar for dusting</li> </ul> Method <ol> <li>Pre heat oven 200°C.</li> <li>In a medium bowl, toss apricot with arrowroot, sugar, vanilla, lemon juice until there are no lumps. Set aside for 10 minutes.</li> <li>Place pastry on a lightly flour surface, cut into 4 squares. Spoon apricots evenly into each square and gently pull one side over to the other, making a triangle.</li> <li>Use a fork to seal edges, brush with egg wash and cut a few slits in the top of each to allow steam to release. Sprinkle with demerara sugar and bake for 20 minutes or until risen and golden.</li> <li>Serve dusted with icing sugar.</li> </ol> Recipe courtesy of <a href="https://summerfruit.com.au/">Summerfruit Australia</a>.

Food & Wine

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas and paired with a cinnamon-spiced fresh apricot compote. Serves: 4 Preparation: 15 minutes Cooking: Approx. 1½ hours Ingredients <ul> <li>850ml full-cream milk</li> <li>¼ cup (55g) caster sugar</li> <li>Finely grated zest of 1 orange</li> <li>½ cup (110g) short-grain rice</li> <li>½ cup (60g) sultanas</li> <li>Ground cinnamon to sprinkle</li> <li>Apricot compote</li> <li>300g fresh ripe apricots halved and stoned</li> <li>Juice of 1 orange</li> <li>1 cinnamon stick</li> </ul> Method <ul> <li>Preheat the oven to 160°C.</li> <li>Pour the milk into a saucepan and add the sugar and orange zest.</li> <li>Heat gently, stirring, until the sugar dissolves and the milk is almost boiling.</li> <li>Put the rice and sultanas in a shallow 1.5 litre ovenproof dish.</li> <li>Pour over the milk mixture and stir.</li> <li>Bake the pudding for 30 minutes, then stir well.</li> <li>Leave to bake for a further 45 minutes, or until the rice is tender and the pudding is creamy.</li> <li>Meanwhile, to make the compote, combine the apricots, orange juice and cinnamon stick in a heavy-based saucepan.</li> <li>Cover and cook over a low heat for 10 minutes.</li> <li>Remove the lid and cook for a further 5 minutes, or until the juice is reduced.</li> <li>Remove the cinnamon stick from the compote.</li> <li>Sprinkle the top of the rice pudding with a little cinnamon, then serve hot, with the apricot compote.</li> </ul> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/rice-pudding-with-apricots">Readers Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">here’s our best subscription offer</a>. <img src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" style="width: 100px !important; height: 100px !important;"/>

Food & Wine

Apricot and turmeric muffins

These muffins are lovely and moist and will stay this way for days. Since they aren't overly sweet or buttery, you could even eat these wee cakes for breakfast. The earthy aroma of turmeric gives a delicate flavour and colour to add depth to these gently sweetened muffins. Makes: 8 muffins Ingredients: <ul> <li>250g ground almonds</li> <li>Generous pinch salt</li> <li>½ tsp baking soda</li> <li>2 tsp ground dried turmeric</li> <li>2 organic eggs</li> <li>60g unsalted butter, melted</li> <li>¼ cup runny honey</li> <li>6 ripe apricots, halved and stones removed</li> <li>Drizzle of runny honey to top with</li> </ul> Method: <ol> <li>Preheat the oven to 170C fan bake. Line a 12-hole muffin tray with paper cupcake cases.</li> <li>In a large bowl, combine all of the dry ingredients. Gradually mix in the eggs, melted butter (once cool) and honey, being careful not to over mix.</li> <li>Evenly divide the batter between the cupcake cases. Place an apricot half into each one and press in lightly, but not so much that the apricots are covered by batter.</li> <li>Bake for approximately 25 minutes or until golden in colour and springy to the touch. Transfer the muffins to a cooling rack and allow them to cool completely.</li> <li>Serve warm with a drizzle of honey.</li> <li>Store in an airtight container in a cool place for up to 3 days.</li> </ol> Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd/Stuff.

Food & Wine

Multigrain rice pudding with cardamom apricots

This can be made a day in advance and stored in the fridge. Serves: 6 Ingredients: <ul> <li>30g butter</li> <li>100g risotto rice</li> <li>50g brown rice</li> <li>50g quinoa (I used red)</li> <li>1.25 litres milk</li> <li>1 teaspoon vanilla bean paste</li> <li>Zest of 1 lemon (I used a sweet Meyer lemon – do your best to get one too!)</li> <li>125g neutral-flavoured honey (substitute with sugar)</li> <li>¾ cup freshly squeezed orange juice</li> <li>1 teaspoon cardamom seeds (bash a few cardamom pods to open them and remove the seeds)</li> <li>12 apricots, halved, stones removed</li> <li>2 tablespoons golden caster sugar</li> <li>½ cup thick Greek-style yoghurt</li> <li>⅔ cup cream</li> <li>75g pistachio nuts, shelled</li> </ul> Method: 1. Melt the butter in a heavy-bottomed saucepan, add the rices and quinoa and toast for a minute or two until fragrant. Add the milk a little at a time and stir continuously for about 25 minutes or until all the grains are cooked through and the milk absorbed. 2. Add the vanilla bean paste, lemon zest and honey and stir until combined. Set aside to cool (this rice pudding is eaten cold so can be made the day before and stored in the fridge). 3. Preheat the oven to 180°C. Pour the orange juice into an ovenproof dish, scatter over the cardamom seeds then add the apricots to the dish, cut side up. 4. Scatter with the sugar and roast for 30 minutes or until the apricots are soft but still holding their shape. 5. Remove from the oven and transfer the apricots to a plate. Pour the liquid from the dish into a saucepan and simmer for 15 minutes or until syrupy. Strain and set aside. 6. When you're ready to serve, stir the yoghurt into the rice pudding. 7. Lightly whip the cream and stir in, then divide the pudding among 6 dishes, top with the apricot halves, drizzle with the syrup and scatter with the pistachio nuts to serve. Written by Emma Boyd. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Image credit: Emma Boyd via Stuff.co.nz.

Food & Wine

Apricot and spring onion pork rib soup

Add a splash of hot sauce to your individual bowl of this flavoursome apricot and spring onion pork rib soup to add some extra kick. Grill some garlic bread on the side for dunking. Serves: 4 Ingredients: <ul> <li>2 racks pork ribs</li> <li>1 tablespoon kosher salt</li> <li>1 teaspoon finely ground freshly cracked black pepper</li> <li>100 g unsalted butter</li> <li>2 tablespoons plain (all-purpose) flour</li> <li>3 spring onions (scallions), finely chopped</li> <li>375 ml apricot nectar</li> <li>200 ml beef stock</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 teaspoon celery powder</li> <li>2 tablespoons hot sauce</li> <li>1 cup bean sprouts, trimmed</li> <li>1 red chilli</li> <li>¼ bunch coriander</li> </ul> Method: <ol start="1"> <li>Remove the membrane from the underside of the pork ribs and season lightly with salt and pepper. Brown in a frying pan.</li> <li>Melt the butter and mix with the flour.</li> <li>Add all of the ingredients, except the bean sprouts, chilli and coriander, to a pressure cooker and stir well to combine. Add the pork ribs and cook for 45 minutes.</li> <li>Remove the pork ribs from the soup and coarsely pull the pork rib meat from the bones, discarding the bones. Return the pulled pork to the soup and allow to stand for 15-20 minutes before serving.</li> <li>Serve with bean sprouts, finely sliced red chilli and coriander to garnish.</li> </ol> <img width="122" height="134" src="https://oversixtydev.blob.core.windows.net/media/44906/ribs-cover_122x134.jpg" alt="Ribs Cover (2)" style="float: right;"/> This is an extract from Ribs, New Holland Publishers RRP $45.00 available from all good bookstores or online, www.newhollandpublishers.com.

Food & Wine

Apricot loaf

Passed down through generations in the Watson family, this delicious cake/loaf is best enjoyed with a smidgen of butter and a cup of your favourite brew. Ingredients: • 1 cup all bran • ½ cup castor sugar • 1 cup of milk • 1 cup self raising flour • 1 cup chopped dried apricots • 1 tablespoon golden syrup • 2 tablespoon desiccated coconut Method: 1. Grease a loaf tin and pre-heat oven to 180°C. 2. Soak the all bran, castor sugar and milk for at least half and hour. 3. Add the self-raising flour, dried apricots and golden syrup to the mixture and mix well. 4. Add mixture to loaf tin, sprinkle with desiccated coconut, and bake for 45 minutes. Check loaf toward ends to ensure it doesn’t cook sooner. 5. Serve with butter.

Food & Wine

Apricot and vanilla jam

Make the most of apricots while they are in abundance by turning them into a delicious jam with a hint of vanilla. In the cooler months, try it swirled though vanilla ice cream for an instant reminder of summer. Makes: 4-5 medium jars Ingredients: <ul> <li>1 lemon (not the juicy Meyer variety)</li> <li>1.1kg apricots, stones removed, fresh finely chopped</li> <li>4 cups sugar</li> <li>10g butter</li> <li>2 vanilla pods, seeds removed (or 2 tablespoons vanilla paste)</li> </ul> Method: <ol> <li>Use a vegetable peeler to remove the rind from the lemon. Juice the lemon, reserving the seeds and juice. Wrap the rind and seeds in a muslin bag.</li> <li>Put 1⁄2 cup water, the apricots, lemon juice and muslin bag in a large saucepan and bring to a boil over medium heat. Once boiling, you can mash the apricots at this stage to make the jam smoother.</li> <li>Simmer over low heat for 15 minutes, or until the apricots are very so . Add the sugar and stir, without boiling, until dissolved. Increase the heat to medium and bring to a rolling boil. Boil for 15 minutes (stir occasionally to ensure the jam doesn’t catch on the bottom), then test for setting point. If it’s not set, boil for another 5 minutes and test again.</li> <li>Remove from the heat, discard the muslin bag and stir in the butter, vanilla pods and seeds. Allow to stand for 15 minutes before removing the pods and spooning into hot, sterilised jars. Seal immediately.</li> <li>Allow the jars to cool before labelling and dating, then store in a cool, dark place. Refrigerate the jam once open.</li> </ol> Note: If you want to speed up the jam-making process, use jam-setting sugar. It includes pectin so there’s no need to add any lemon. Ensure you closely follow the instructions on the packet as there’s less room for error with jam-setting sugar. Variations: Swap the apricots for peaches, nectarines or plums. Swap the vanilla for spices such as cinnamon or cardamom, or even dried rose petals or lavender. Written by Alice Arundell. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/02/caramel-apple-jam/">Caramel apple jam</a> <a href="/lifestyle/food-wine/2016/01/orange-chilli-marmalade/">Orange chilli marmalade</a> <a href="/lifestyle/food-wine/2016/04/plum-jam/">Plum jam</a>

Food & Wine

Roasted apricots with runny custard

This simple recipe for roasted apricots with runny custard from the Maggie Beer Foundation is simply delicious and perfect for a winter dessert. Serves: 6-8 Ingredients: <ul> <li>1 kg fresh apricots</li> <li>3 tbsp. brown sugar</li> </ul> Method: <ol> <li>Preheat a fan forced oven to 220°C.</li> <li>Cut apricots in half and remove the stone.</li> <li>Place the apricots cut side facing up on a lined baking tray.</li> <li>Sprinkle the brown sugar over the apricots, then place them into the preheated oven and bake for 15 mins, or until slightly golden brown and soften.</li> <li>Serve with runny custard.</li> </ol> Do you have an apricot recipe to share with the community? Let us know in the comments below. Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their <a href="https://www.maggiebeerfoundation.org.au/" target="_blank">website here</a>. Follow the Maggie Beer Foundation on <a href="https://www.facebook.com/mbeerfoundation/" target="_blank">Facebook here</a>. Related links: <a href="/lifestyle/food-wine/2016/06/apricot-bran-loaf/">Apricot bran loaf</a> <a href="/lifestyle/food-wine/2016/02/apple-and-apricot-crumble/">Apple and apricot crumble</a> <a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2016/01/apricots-stuffed-with-cottage-cheese-hazelnuts/">Apricots stuffed with cottage cheese and hazelnuts</a>

Food & Wine

Apricot bran loaf

As featured in the Over60 cookbook, here Lyn shares her scrumptious apricot bran loaf recipe. “This recipe went around during my mothers’ club days at my kids’ primary school. It was always a favourite.” Lyn Batson To discover 174 other recipes and the lovely stories behind where they came from, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">why not order your very own copy of the Over60, The Way Mum Made It, today</a>. Serves: 10–12 Ingredients: <ul> <li>1 cup chopped dried apricots</li> <li>1 cup milk</li> <li>1 cup unprocessed bran</li> <li>1 cup sugar</li> <li>1 cup self-raising flour</li> </ul> Method: <ol> <li>Add the apricots, milk, bran and sugar to a bowl and stir to combine. Cover with plastic wrap and refrigerate overnight.</li> <li>Mix in the self-raising flour. Preheat the oven to 180°C. Lightly grease a 20 cm x 10 cm loaf tin and line with baking paper.</li> <li>Pour the mixture into the tin and bake for 35 minutes, or until a skewer comes out clean when inserted in the centre.</li> <li>Leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. To serve, slice and spread with butter.</li> </ol>

Food & Wine

10 photographs of China’s breathtaking apricot blossoms

Xinjiang, a remote province in the north west of China, attracts thousands of tourists every year, looking for an opportunity to view the spectacular Apricot Valley. Each year during China’s spring, this valley transforms, and the mountainous surrounds are enveloped by a majestic sea of pink and white apricot blossom. Xinjiang sits close to the border of Kazakhstan and the best time to see the beautiful apricot blossoms is from the start of June to the end of September. We know that might be cutting it a little fine for you to plan flights and accommodation this year, so we’ve included 10 of the most beautiful photographs from recent seasons. Viewing these incredible images is certainly the next best thing. To see all the images scroll through the gallery above. It’s tough, but which of these images is your favourite? Personally we like the sixth picture, which depicts a tiny yurt on a hill, surrounded by the lush, almost tide-like apricot blossoms. Please let us know in the comments below. Related links: <a href="/news/news/2016/04/cat-meets-dogs-at-dog-show/" target="_blank">Watch this friendly cat meet 50 dogs at a dog show</a> <a href="/news/news/2016/04/prince-george-president-barack-obama-photos/" target="_blank">The story behind Prince George’s presidential photos</a> <a href="/news/news/2016/04/lifeguard-helps-wheelchair-bound-veteran-surf/" target="_blank">Lifeguard helps make wheelchair-bound army vet's dream come true</a>

News

Apple and apricot crumble

If you get a chance you should definitely try this apple and apricot crumble. This dessert is delicious and fun to make! Ingredients: <ul> <li>4 Royal Gala apples, peeled, cored, cut into thin wedges</li> <li>825g can apricots in syrup or juice, drained reserving liquid</li> <li> ¼ teaspoon ground cinnamon</li> <li>Vanilla custard, to serve</li> <li>¾ cup plain flour</li> <li>100g chilled butter, chopped</li> <li>½ cup, firmly packed brown sugar</li> <li>½ cup rolled oats</li> </ul> Method: <ol> <li>Preheat oven to 180°C.</li> <li>Combine apple, apricot, cinnamon and 160ml of reserved liquid in a bowl.</li> <li>To make the classic oat crumble, place the flour in a large bowl.</li> <li>Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar and oats, and stir until well combined.</li> <li>Spoon the apple mixture into a 2.5L (10-cup) capacity ovenproof dish.</li> <li>Sprinkle over the crumble. Bake for 25-30 minutes or until the crumble is golden and the apple is tender. Divide the crumble among serving bowls.</li> <li>Serve with custard.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blackberry-cupcakes/%20%20">Blackberry cupcakes</a>

Food & Wine

Apricots stuffed with cottage cheese and hazelnuts

When you have apricots as sweet and delicious as we do, all you need is a few extra ingredients to make tasty yet healthy appetisers that will have pride of place at any party table. Makes: 24 Ingredients: <ul> <li>12 apricots</li> <li>200g cottage cheese</li> <li>1/4 cup finely chopped hazelnuts</li> </ul> Method: 1. Cut the apricots in half and remove the pits. Spoon cottage cheese into centre of apricot. Sprinkle with hazelnuts. Serve. Related links: <a href="/lifestyle/food-wine/2015/12/apricot-biscotti-trifle/">Apricot biscotti trifle</a> <a href="/lifestyle/food-wine/2015/12/peach-salsa/">Peach salsa</a> <a href="/lifestyle/food-wine/2015/12/orange-ricotta-and-rosemary-cheesecake-flan/">Orange, ricotta and rosemary cheesecake flan</a>

Food & Wine

Apricot jam

With rich, sweet apricot flavours, this sticky jam is one of the best preserves we’ve ever had. Ingredients: <ul> <li>3 cups (750g) chopped and crushed apricots (about 1kg purchased weight)</li> <li>3 tablespoon pectin</li> <li>3 tablespoon lemon juice</li> <li>3 cups (660g) granulated sugar</li> <li>4 (250ml) glass preserving jars with lids and bands</li> </ul> Method: 1. Prepare boiling water in waterbath preserving pot or stockpot. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Wash, peel, and pit apricots. Finely chop apricots, and then crush with a potato masher. Measure required quantity of crushed apricots. 3. Add crushed apricots to a saucepan. Gradually stir in pectin. Pour lemon juice evenly over apricots. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 4. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 5. Ladle hot jam into jars leaving 5 mm headspace. Wipe rim. Centre lid on jar. Apply band until fit is fingertip tight. 6. Process in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when centre is pressed. Recipe courtesy of Jarden Home Brands, the makers of Ball preserving products. <a href="/%20http:/www.jardenhomebrands.com/" target="_blank">Visit their website here.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/lychee-and-mango-sorbet/">Lychee and mango sorbet</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/apple-and-strawberry-pie/">Apple and strawberry pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/spinach-feta-muffins/">Spinach feta muffins</a>

Food & Wine

Apricot biscotti trifle

These individual apricot biscotti trifles are the perfect dessert for festive entertaining Serves: 4 Ingredients: <ul> <li>4 apricots, stone removed, diced</li> <li>4 apricots, stone removed, halved to serve</li> <li>16 biscotti</li> <li>500 ml pouring custard</li> <li>Dollop cream to serve</li> </ul> Method 1. Distribute diced apricots evenly between four dessert glasses. 2. Crumble four biscotti into each glass. 3. Pour custard into each glass until apricots and biscuits are covered. 4. Serve with cream and apricot halves, Recipe courtesy of Australian Summer Stonefruit. Related links: <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/">Peach popsicles</a> <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/">Baked parmesan zucchini</a> <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a> <a href="/lifestyle/food-wine/2015/11/chocolate-chip-blondies/"> </a>

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Relax with a homemade apricot turnover

Refreshing apricot turnovers

Rice pudding with apricots

Apricot and turmeric muffins

Multigrain rice pudding with cardamom apricots

Apricot and spring onion pork rib soup

Apricot loaf

Apricot and vanilla jam

Roasted apricots with runny custard

Apricot bran loaf

10 photographs of China’s breathtaking apricot blossoms

Apple and apricot crumble

Apricots stuffed with cottage cheese and hazelnuts

Apricot jam

Apricot biscotti trifle