Apricot

Driven by a group of aromatic molecules called lactones (with peach and coconut notes), the apricot is often disappointing raw due to its cottony texture and hidden acidity. The application of heat is the trigger for its genius: poached in a syrup or roasted with a sprig of rosemary, its pectic matrix melts, its lactones exhale, and its acidity concentrates majestically. The kernel contained in its pit, rich in amygdalin, is often infused to reinforce its bitter almond notes.