Nigel Slater's apricot recipes — theguardian.com

If an apricot disappoints, as it so often does, warm its cold heart with sugar, honey or spice. Ground cinnamon and a lightly flavoured honey will do the job and can be added to fruit destined for a tart or to be baked in a slow oven. Cardamom and anise work, too, but ginger swings both ways and can be added to halved fruits in a mild, creamy curry or, used in its syrupy form, as a glaze for a sweet tart. The quickest rescue remedy I know for lacklustre apricots is to halve, stone and brush their cut side with syrup from the ginger jar then cook them under a low grill. This way, the fruit gets to wallow in both of its favourite luxuries: sweetness and heat.

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