Snacks: For breakfast or a snack, indulge in these soft brioche rolls. Here, for even more deliciousness, we have flavored ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

and a mix of apricot jam and orange marmalade. This drink has a blend of bittersweet and fruity flavors. Developed by Aurélien Boutry, bar director at the Aman Le Mélézin in Courchevel ...

Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is used as a glaze on pastries and to stick cakes such as sachertorte together. Melt the jam with water and strain ...

Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set ...

Scatter the berries on top of and around the cake. Spoon on the diluted apricot jam and garnish with the mint leaves. Serve with the crème fraîche or sour cream. You can make the cake early in the day ...

Halve and pit the apricots, then cut in half again (or into smaller pieces if you prefer your jam less chunky). Put into a big bowl, then toss with the sugar and lemon juice. Leave the mixture to ...