Fruit is often relegated to snacking, breakfasts and desserts — but why limit it? Why not let fruit shine in savory dishes? Fruit is undeniably versatile and worthy of more attention in the kitchen.

Apricots are one of those fruits that taste just okay raw, but transform when cooked (unlike, ahem, strawberries). They often sit in the shadow of peaches, but there’s no use in comparing the two.

Slump, grunt, betty, buckle, crumble, cobbler and pandowdy. Nope, they’re not the new Seven Dwarves. These old-fashioned cooked fruit desserts with the quaint names are wonderful comfort food, easy ...

8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “The ...