Apriums
{Sweet-tart, meltingly tender, smooth skinned with a sunset colored blush}
Appearing just now in the markets, apriums, the hybrids of apricots and plums, are one of the few examples where meddling with Mother Nature produces a delicious result. Generally claiming a parentage that is 25% plum and 75% apricot and deep orange with a reddish blush on the skin, these fruits tend to be less juicy than either of their parents and therefore lend a bit of welcome texture to a baked crumble-topped cobbler or wine-syruped compote. When combined with a mixture of brown sugar, aromatic spices such as cinnamon and ginger, and a bit of butter, sliced or chopped apriums work well in a biscuit or streusel topped cobbler. Served more simply, they also take well to being poached in a sweet wine such as malvasia, vin santo, moscati d’Asti or late harvest Riesling. In either case, a dollop of real (not artificially colored) pistachio ice cream works to finish things off on a perfect note.
