When you have enough apricots on hand you start thinking about utilizing the often overlooked and constantly discarded kernel. The kernel is the sweet and bitter inside of the apricot pit. I was first exposed to the edible nature of the apricot kernel during a meal at Union Pacific. I do not remember the meal in its entirety, though the fact that I was eating the inside of an apricot pit stuck in my mind.
Last evening we made an apricot and yogurt panna cotta to serve for desert. Early in the week, I had saved a number of apricot pits and removed the kernels for some use. I lightly pickled the kernel and had them waiting in the wings to be utilized. While we were putting the finishing touches on the panna cotta we were looking for some balancing and contrasting flavors to the sweet, tangy and floral notes of the base. I reached for tiny leaves of young and spicy arugula. They accented the panna cotta nicely. I forgot about the preserved apricot kernels until the last dish left the kitchen.
Today, I had the opportunity to finish the dish as it should have been. Sometimes we forget to use what is inside. At least I had the chance to revisit and finalize the dish. Apricots, used to their full potential.
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