Apricot Quotes

“I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and lavender might seem like an unusual pairing, but it made perfect sense to me. Luscious, sweet apricots taste best when they're baked and the flavor is concentrated. On the other hand, lavender likes it cool; the buds have a floral, almost astringent flavor. Lavender was a line drawing that I filled in with brushstrokes of lush apricot.”
― Judith Fertig, The Memory of Lemon

“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?"
"You may indeed."
When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots.
Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.”
― Stacey Ballis, Wedding Girl

“The sun was up - stuck like half a tinned apricot on a sky awash with all the colours of a fading bruise. Down below the living dead were forming their complaining queues at bus stops.”
― Helen Hodgman, Blue Skies & Jack and Jill

“Relax, princess. If your prince arrives, I'll vacate. Just keeping you company. Besides, he should know better than to leave a beautiful girl waiting on him; someone else might swoop in and steal his prize."
This man is insufferable. "I'm neither a princess nor a prize, nor a girl if you want to be specific about it."
"I notice you didn't mind my calling you beautiful." The waitress comes over and asks what he would like. I begin to tell her he isn't staying, but he talks right over me. "The three-wine flight and a slice of the chestnut cream cake, please." Damn his eyes! That was the dessert I was most interested in: layers of chestnut cream, apricot glaze, and dark chocolate ganache.”
― Stacey Ballis, Wedding Girl

“Bubbles enters with a plate overflowing with rugelach.
The three of us fall silent as we indulge in the small snail-shaped pastries of tender cream-cheese-infused dough wrapped around various fillings: one with walnuts and cinnamon, one bursting with chocolate, one with a thick, sweet poppy seed paste, and one with apricot jam that has been bumped up with some chewy bits of diced dried apricots.”
― Stacey Ballis, Wedding Girl