Being an apricot is the pits.
All summer long, those other stone fruit — the peaches, plums and cherries — get the spotlight. People line up for them at farmers markets. They stock their picnic baskets with them and hold them in esteem at holiday barbecues.
But it's high time for the apricot to get its day in the summer sun.
"They're so much more tart than the other stone fruits," says Sandra Holl, chef/owner of Floriole Cafe & Bakery in Chicago. "They have a good acidity. I love how the flavor becomes more complex when you cook with them."
Holl prizes apricots for their versatility; the little orange orbs are as comfortable in sweet...