Incorporate fresh, dried, or pickled apricots into these sweet-tart dishes all year long. Sweet, tart, and tangy, apricots are a versatile stone fruit for all kinds of preparations beyond jam, from ...

Add Yahoo as a preferred source to see more of our stories on Google. Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a ...

Most people have never tasted a perfectly ripe, fragrant apricot, or felt juice run as they bit into it or wondered at how the tangy flavor even seems to well on the tongue after swallowing.

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by making jam and jelly recipes. Even if you are a novice in the kitchen, ...

JERRY PIPITONE, of Pipitone Farms on Rock Island, has been a fan of apricots since he was 10. His family picked up a box of them at a roadside stand on a trip to California. Pipitone turns 80 this ...

Apricot jam season is upon us — and our local Blenheim apricots make the very best jam. Here for a very short season (about three weeks), we believe that Blenheims are the king of the apricots. Here ...

The peaches this summer have been the best I’ve ever had. Maybe that’s because I’m pregnant so everything tastes better, or maybe it’s just a good year for peaches. I have been eating at least one ...

Total time: About 2 hours Servings: 8 Note: The recipe for the crust is from “Local Flavors” by Deborah Madison. Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...