The apricot _ all heady scent, velvet touch, supple bite _ harbors a secret. Cut along its cleft line and twist to reveal brilliant flesh and heart of darkness. The rugged pit hides an almond-shaped kernel tinged with cyanide.
Boring the fan of murder mystery. The villainous chef would have to grind a lot of stones to prep any dastardly dish.
Still, the pit holds power. Consider the many alluring recipes for apricot-kernel custard, jam and gelato. Most begin by toasting the seed and end with a warning: The potentially toxic treat is best prepared by the pastry professional.
The home cook sticks with apricot flesh, which is wholly wholesome. Poached and chilled it makes a healthful breakfast, snack or dessert. And not that kind of just deserts!
