School’s not out yet, kids.
An aprium is a fruit invented in the late 20th century by Floyd Zaiger. It is a complex cross hybrid of plum and apricot, being 3/4 apricot and 1/4 plum in parentage. Its exterior resembles an apricot to some extent, but is mostly smooth like a plum. Apriums are noted for their sweetness (due to a very high sugar content) and their intense flavor.
[froh-MAHZH BLAHN, froh-MAHZH BLAHNGK]
An extremely soft, fresh cream cheese that has the consistency of sour cream. Fromage blanc is usually eaten with fruit and sugar as dessert, but can also be used in cooking.
Recipe for Seared Apriums with Fromage Blanc and Ginger
Recipe 165 of 365
Since apriums have a distinct tart, almost sour flavor, you might like to add a drizzle of honey or maple syrup on top of these little desserts. If Dry Soda is available in your area, you can also reduce a rhubarb- or lemongrass-flavored soda over high heat in a saucepan for about 25 minutes, or until it’s thick and syrupy, and drizzle it over the apriums to glaze them while they’re still hot.
TIME: 10 minutes
MAKES: 4 servings
1 tablespoon unsalted butter
4 apriums, halved and pitted
1 tablespoon sugar
1/2 cup fromage blanc
2 tablespoons chopped candied ginger
Melt butter over medium heat in a large nonstick pan. Sprinkle the cut sides of the apriums with the sugar. When the butter sizzles, add the apriums to the pan, cut side-down, and cook for about 4 minutes, or until browned. Gently flip apriums and cook on their round sides for an additional 2 to 3 minutes.
Transfer 2 apriums to each of 4 plates, cut side-up. Fill the center of each aprium with a tablespoon-sized scoop of fromage blanc, and garnish with the ginger. Serve warm.