Bergeron apricot

Abricot Bergeron

What it is

It began as a chance seedling in an orchard at Saint-Cyr-au-Mont-d'Or above Lyon, and carries the name of the grower who put it into commerce around 1920. It now stands at roughly a quarter of the French apricot crop, almost entirely because it ripens late and firm, when the early varieties have already gone to mush.

In the kitchen

It is the one apricot that will not collapse: halve it, lay it cut side up and give it 25 minutes at 180 °C with no pre-cooking at all. For jam it needs help, since it sets slowly — add lemon juice and hold a full rolling boil rather than reaching for more sugar.

Goes with

Almond Vanilla Honey Lavender flowers Butter Pistachio Thyme

Same species

Almond Almond flour Almond oil Amardine Amarena cherry in syrup Apricot

In season alongside

Blueberry Blackberry Cantaloupe melon Mara des Bois strawberry Greengage Lychee

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