While apricots sometimes fall under the shadow of favored fruits like peaches, they have a unique charm that is often overlooked. Fresh peaches, with their fragrant sweetness, are delightful for a quick snack, but raw apricots, which might appear less tantalizing in terms of juiciness or flavor, truly shine when subjected to heat.

Once cooked, apricots break out of their shell, transforming from seemingly unexciting fruits into delightful fragments of slightly acidic yet sweet, jam-like delicacies. Remarkably, they retain their texture without becoming overly aqueous. Removing their pits is almost effortless, and there's not even any need to peel them. Sprinkle them with some sugar, and you've got yourself an unexpected superstar of summer baking.

If you're fond of peach pie or tart, take a chance and switch your filling. Try pre-cooking some apricots with a pinch of sugar, some cornstarch, and a dash of lemon juice. Don't hold back when it comes to experimentation - combining apricots with robust vanilla, potent rosemary, or a hint of lemon verbena can lead to exciting flavor dynamics. Beyond that, join them with sweet Rainier cherries for a rustic galette, or evolve them into an apricot-rosemary crostata or apricot frangipane tart invigorated with amaretto.

The versatility of apricots extends to savory dishes as well, making a great accompaniment to grilled pork or chicken. Even adding some chopped apricots to a turkey meatball mixture can elevate its flavor profile.

However, fresh apricots come with a catch - their season is regrettably brief. These delicate stone fruits are sensitive to shipping, as they bruise easily when ripe. When the opportunity presents itself, seize it and savor these fruits at their prime.

Worry not about abundance, as apricots endure freezing and dehydration exceptionally well. If you have easy access to these fruits, consider buying them in considerable quantities. After cleaning, pitting, and quartering them, freeze them on a parchment-lined baking sheet. Once frozen, transfer the apricot pieces into an airtight container and store them back in the freezer.

For a year-round apricot fix, dried ones do justice where fresh counterparts are absent. Go for dried Blenheim apricots, a Californian variety known for their rich, tart-sweet flavor. Rehydrating them is simple and they can be effortlessly added to a jam or cake filling, or even baked goods like oatmeal-apricot cookies, corn muffins, scones, or granola.

So next time, keep your peaches for a quick bite and give apricots a chance to be the star ingredient in your baking ventures.