The apricot blossoms signal that spring has sprung once again! Here it is, late February and the wisteria is blooming and the apricot tree is covered with flowers. I have been noticing lots of bees, and I hope this means a good majority of those blossoms will set fruit this year. We are a long way from having fruit to cook with…but generally if it’s growing in my yard, there is a farmer out there who will be bringing the first crop of the season to market very soon. As our tree has yet to provide us with more apricots than the kids can eat standing right there in front of it, I do not have much of an apricot repertoire. I feel a little Martha when I describe the apricot appetizer my daughter Kiely created for her 6th birthday party. Apricot Halves with a dollop of minted cream cheese and a drizzle of honey.
Inspired by the rainy days and the little tree covered in paper thin snowy blossoms, I went in search of some apricot recipes I could count on to be perfection. I ended up at Eric Ripert’s blog, Avec Eric. He has an amazingly simple recipe for clafoutis. He uses raspberries in the photo, but says very ripe and very fresh apricots would be good too. Another yummy sounding recipe from Nami-Nami can be found here.
I’ll keep checking at the local farmers markets for the first apricots…and I look forward to competing in Iron Chef Apricot-home edition – 5 courses featuring the lovely, tangy apricot!