Heck… It was only very recently that I discovered the existence of the aprium .
As it turns out, pluots and apriums aren’t just recently popularized fruits. They’re the result of hard work by the Zaiger family of Modesto, California, who for the last 30 years or so, have been quietly marrying apricots and plums — among other stone fruits — in an effort to create crazy new fruits (with Zaiger-registered trademarks, of course) for the marketplace.
So here’s the secret code: The apricot is bred with the plum to get the aprium (which is 75% apricot / 25% plum); the plumcot which is half and half; and the pluot, (which is 75% plum /25% apricot).
As it turns out, apricots, like plums are actually members of the same species, Prunus . Who knew? Well, apparently the Zaigers knew.
In general, I find any in-season stonefruit to be so delightful, a recipe is hardly necessary. Just a napkin, please.
That said, you can dress up any stonefruit just a bit by making a quickie summer pastry with it. For little tartlet, don’t even fuss with making up a pastry base. Just thaw some puff pastry, mount it with macerated fruit (use whichever ones you happen to run across) and bake. Voila! Stonefruit perfection.
Plum/Apricot Tartlets (Servings Vary)
Frozen puff pastry (thawed)
1 Apricot, Aprium, Plumcot, Pluot or Plum per serving (cut in 1/2" slices)
1/2 tsp sugar per fruit
1-2 shakes ground cinnamon (optional)
- Heat the oven to 400°F.
- Cut 1 4"x 4" puff pastry square for each serving. Rewrap and freeze any remaining puff pastry.
- Place pastry squares on a baking sheet.
- Stir sliced stonefruit, sugar and cinnamon (if using) in a mixing bowl.
- Pile sugared fruit in the center of each pastry square, leaving a 1" pastry border.
- Fold up the edges to create casual pastry cups around the fruit, and bake for 30 minutes, or until pastry is golden.
As you can imagine, these are really nice served warm with plain yogurt, crème fraîche or vanilla ice cream.