From apricot panna cotta and brown butter tarts to oat cookies, fruit pies, and poached stone fruit, these apricot dessert ...

When filling the pastry case, it’s best to add the apricots at the last possible moment so that the juices don’t make the base wet. If time is short, you could use a 500g pack of shop-bought ...

Shira Buzelan, an olah from Montreal, lives in Maale Adumim with her husband and five children. Combining her love of Israel and passion for food, Shira strives to incorporate locally grown and ...

1. Make the pastry cream: In a saucepan, combine 3/4 cup of the milk with the sugar and basil; bring to a simmer. Remove the milk from the heat and let stand for 15 minutes. Remove the basil and ...

Cookbook author, chef and proud Midwesterner Amy Thielen said something on her radio show, “Ham Radio,” that rang true to me. In the winter, heartland cooks delve into recipes or cookbooks to decide ...

Dessert: Easy to prepare and subtly caramelized, these apricot tatin tartlets highlight the sweetness of apricots (our ...

The apricot isn’t the most user-friendly fruit in the world – but put it in the right dish and treat it with respect, and you will create something that few can resist The golden, softly glowing ...

Preheat the oven to 220C/200C fan/425F/gas 7. Line a baking sheet with baking paper. On a lightly floured work surface, unfold the pastry and roll it out a little thinner, to give a rectangle ...

Preheat the oven to 200C/gas mark 6. Split the vanilla pod on a square of greaseproof paper so that you don’t lose any of the seeds, add the scraped pod only to a medium-sized pan with the milk and ...

It’s hard to say no when someone offers you a fresh, ripe apricot. The velvety, fuzzy skin, soft juicy texture and perfumed sweet flavour is pretty hard to beat in terms of gastronomic pleasure, and ...