Season's eatings: vanilla stewed apricots with crumpets recipe — theguardian.com

Apricots are a stone fruit, a relative of the nectarine, peach and cherry. At the market, avoid soft-fleshed apricots and instead look for those that are firm to the touch, with a slight give. The fruit ranges in colour from pale yellow to a bright orange, but the vibrancy of the colour is not necessarily an indication of the vibrancy of the flavour. The most reliable way to choose a good apricot is simply to taste one, as they can be floury or insipid. A good greengrocer should allow you to try one.

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