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.

3 tbsp unsalted butter, at room temperature 3 tbsp apricot jam 2 tbsp milk, plus more as needed 11/2 cups/150 G confectioners' sugar finely chopped dried apricots for topping 1. Make the cupcakes: ...

Apricots (never use over-ripe ones - the jam won't set if you do) Pop them into a moderate oven for a couple of minutes - make sure they heat properly. Do the same with metal lids (or you can use the ...

One of my all-time favorite comfort foods is a PB&J. Seriously. Peanut butter and jelly make me happy. A toasted PB&J is even more heavenly. With a tall glass of milk (or milk substitute, if you can’t ...

South Africans have in their arsenal of cooking skills a secret weapon for flavour. Apricot jam. We use it strategically and subtly, to accentuate and elevate other ingredients and add that ...

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 ...

Edon Waycott’s strawberry jam tastes like strawberries, only more so. Strawberries squared. Strawberries to the nth degree. It could be that this is the way jam used to taste before we stopped making ...

Underappreciated fruits and vegetables will always have a special place in my heart. Rhubarb, nettles, quince: all these things, so tasty when cooked, used to be very popular until they got shouldered ...