Apricots – they’re newly arrived in the markets now and lots of restaurants are creating dishes using them. They’re also gorgeous as a stewed fruit. Rick Stein in his cookbook French Odyssey does a simple poached apricots in vanilla with honey madeleines.
Madeleines are a traditional French sponge cake and mentioned by Proust in ‘Remembrance of things Past’ http://en.wikipedia.org/wiki/Madeleine_(cake)
Here’s a good blog for this receipe: http://www.atriflerushed.com/2011/08/rick-steins-vanilla-poached-apricots.html