by Susan Ellis
These apricot hybrids are billed as "a taste of Heaven." I don't know about that, but I can say that they are more fragrant than the average apricot, and the flavor, though not terrifically sweeter, is markedly deeper.
In the press materials included with the Angelcots is a recipe for a no-bake tart — Angelcots and raspberries mixed with cream cheese and topped with raspberry jam in a graham cracker crust. (Sorry, I can't find a link.) What sounds more intriguing to me is a blog post from Frieda's CEO Karen Caplan who talks of eating the Angelcots with a dash of hot sauce.
Another idea is to use them in making this recipe from the July issue of Bon Appetit for Stone Fruit Slaw, which involves ginger, scallions, and red pepper flakes and sounds absolutely wonderful.
Angelcots are sold for a few weeks only and are now available at area Krogers. They're $2.99 per pound.