Apricot: 2 posts

Chocolate Cake with Pistachios and Apricots

The romance that appeals to me has a dark side, such as the poetry of Paul Verlaine, novels by Mary Shelley, gowns by Elsa Schiaparelli and Alexander McQueen, and music by Modest Mussorgsky. In perfume, dark romance is expressed in fragrances like Serge Lutens La Fille de Berlin, Caron Nuit de Noël, Arquiste Nanban, and Guerlain Vol de Nuit. If I extrapolate this idea even further into flavors, then it would be my dark chocolate pound cake with pistachios and apricots. It’s darkly romantic and decadent.

Bitter chocolate is complex enough to be paired with a variety of other flavors, but the combination with pistachios and apricots is one that I love for its harmony. Apricots give a tart floral note, while pistachios hold their own. Their sweetness becomes more pronounced against the dark chocolate foil.

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Apricot Poppyseed Cake

The smell of a ripe apricot is mesmerizing enough to make me want to give up perfumery and tend an orchard instead.   It smells of cream, sweet orange, bitter almond, and a hint of rose. Unfortunately, unless you have access to an apricot grove, finding such a perfect specimen is difficult. Apricots are invariably picked green, and even if they soften, they never develop the perfume of tree-ripened fruit.

apricot-poppyseed2

There is, however, one technique to unlock some of the apricot’s fragrant potential. It’s to cook it. Even the hard supermarket variety becomes luscious and perfumed, especially if you add a touch of vanilla. I often sprinkle apricots with vanilla sugar and rosewater and roast them just until they start to turn jammy and tender. You can add cream, but that’s already gilding the lily. Or I make a poppyseed cake topped with apricots, an ideal late summer-early fall dessert.

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