In May they are probably imported. The peak season there would be
in July, same as southern Ontario or New England.

Almost certainly from the Mediterranean at the
closest.

I did some reading on various government websites about imports
and exports of various things and learned that most of Germany's
stone fruit comes from, firstly, Spain and secondly, Italy. And the
Spanish apricot season starts in late May. Since Spain is closer to
Germany than say Yellowknife is to California and they have fast
trains there's no excuse for hard unripe fruit there.

If you've stayed in chain hotels, you'd
know that hard unripe fruit is the rule
rather than the exception, pretty much
no matter where you are. When I started
patronizing the Conrad Singapore, the fruit
were tropical and acceptable; now they're
more like children's toys, perhaps corporately
mandated as such.

By coincidence, tonight Roslind is making an apricot upside down
cake but she is just using canned apricots. And tomorrow I shall

Very seldom in my adult life have I encountered
a proper apricot - they're even harder to find
than decent peaches. And to expand on Prufrock's
query, Do I dare to eat a peach? the answer is no.
There are fruits that are much better off ripening
on the vine and getting canned.

invent the apricot daiquiri from the syrup she drained and reserved.

Well, good luck on that invention, but there
have been apricot cremes and brandies for
centuries now. Of course, the usual uses for
such have been teenager drinks, but still.

Sex In A Bubblegum Factory
cat: booze
servings: 1

1 shot creme de banane
1 shot blue curacao
1 shot apricot brandy
1 shot rum

Fill with sprite or 7-up and mix.

http://viminal.me.psu.edu/~nari/html/ctailszero.html

Or maybe this as I have the Cassis on hand ...

Title: Mary Poppins
1 oz Dark rum
1 oz Apricot brandy
2 oz Apricot brandy liqueur
2 oz Orange juice
1/4 oz Pineapple juice
1/4 oz Creme de cassis

As I was saying.
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Quoting Michael Loo to Jim Weller <=-

apricot daiquiri

Well, good luck on that invention, but there
have been apricot cremes and brandies for
centuries now. Of course, the usual uses for
such have been teenager drinks, but still.

My daiquiris always have a pirate approved amount of rum in them.

Here's another possibility:


---------- Recipe via Meal-Master (tm) v8.06

Title: Apricot Rum Fizz
Categories: Alcohol, Beverages, Fruit
Yield: 1 Serving

Ice
2 oz Aged rum (not spiced)
1 oz Apricot nectar
1/2 oz Freshly squeezed lime juice
3 oz Ginger beer

Add a few ice cubes to a serving glass. Pour in rum, apricot nectar,
and lime juice, then top with ginger beer. Stir lightly and serve
immediately.

As done by: Toast in Portland, Oregon.

Posted by: Heather Arndt Anderson

From: Serious Eats

-----

If race horses knew that victory meant a lifetime of leisure,
pampering and sex, they'd run even faster.

Cheers

Jim


... No one frolics like we alcoholics.

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