15 Apricot Recipes That Are Truly Amazing and Absolutely Delicious

The crisp richness of pan-warm and toasty brioche beneath hot, buttery apricots begs for a cool scoop of vanilla ice cream.

Celebrate the juiciest fruits of early summer with this oat-and pine nut-crunchy crumble.

Fill ripe, sweet apricots with acerbic and creamy crème fraîche, then finish with a flurry of fresh black pepper. This is a gorgeous party platter for a warm summer night.

Sophisticated and irreverent, this sippable dessert features cubes of fresh apricot and peach frozen in peach nectar before being dropped into glasses of chilled Sauternes. The dessert wine is an unexpected but excellent match for the fresh astringency of the fruits.

The combination of summer's strawberries with bright apricots is tantalizing and artful thanks to the galette's rustic folds and open-center reveal. It doesn't hurt that it is very simple to make, or that it's incredibly delicious.

When in doubt, broil: The caramelizing heat and a dusting of sugar draw out the best qualities of slightly under-ripe apricots and make for a very pretty plateful that can double as an appetizer or dessert.

Gently poached apricots turn meltingly soft and offer subtle tartness atop a pillow of smooth panna cotta.

Tantalizing swirls of pure apricot purée are dragged gently through the cream cheese filling of these irresistible Graham Cracker bars.

Brimming with almost two pounds of apricots, puréed and strained to cloud-like softness, this chiffon pie sings of long summer evenings.

Combine the brightness of peaches with apricots in these individual cobblers where cardamom and allspice provide complexity and comfort.

These sheet pan squares combine all the drama of a Danish (minus the crazy pastry-work) with the allure of hearty focaccia. The squares are cut so that every serving boasts a perfect apricot-half atop the yeasted dough.

In these hand-size tartlets the delectable marzipan flavor of frangipane is kept in check by the acid of cooked stone fruits on a buttery crust of puff pastry.

With a filling that is heavy on apricots, and light on wine-dark cherries, this free-form tart is given welcome crunch by cornmeal in the crust.

The sharpness of cooked juices in the stone fruit topping makes a quintessential summer sundae even better. Infusing the cream topping with calming chamomile adds gentle complexity to the traditional topping.

Sometimes the most memorable fruit desserts are the simplest: Ripe apricots are dusted with sugar and cardamom before being broiled and topped with heavy cream cleverly spiked with warming ginger juice.