Beauty outside and in
August 17, 2010 § Leave a Comment
Apricots. I love the word. I love the way it rolls off the tongue. So many different letters in one word. I think apricots are a beautiful fruit — lush and orange — on the outside. Yet despite these appearances and knowing many people who profess to love the fruit, I have never taken a bite of an apricot that has not been disappointing. The whole fruit just squishes in my hands and I am left with a mouthful of mushy, stringy apricot flesh. Seduced by the beautiful sunset tints of the exterior and then let down. Every. Single. Time.
Yesterday, I went to Whole Foods for lunch with one of my fellow interns. We were seduced by the tiny, orange apricot morsels at the front, with their skins slightly tinted sunset red. We bought a cartoon and carried it back to the office, eagerly looking forward to the beautiful fruit feast. And then it turned out to be ugly and mushy and I wondered why I had let myself hope for a wonderful apricot.
So I was given the task of taking these apricots home and making a cake of them. Slather them in sugar, caramelize them, enfold them in butter and flour and make them beautiful inside and out. I am sad to say I failed in this. I did make wonderfully light tea scones, the ones my mother always made as I was running out of the house for school. I would grab a handful of three or four, still warm on the cooling racks, split them in half and spread them with blackberry jam and honey, and then make a mad dash for the car. Sadly, I had to pick the apricots out of the scone before eating, much like I do with raisins in most baked goods. I’ll say the apricots were just there for decoration, but I had hoped for more, so much more.
If anyone knows a recipe for seriously delicious apricot cake (or really anything, desperate here), I would love to hear it. I’m all about second — or third or fourth — chances here.
From Having Tea
Recipes and Tablesettings by Tricia Foley