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Ginger-Apricot Pie

Apricots, small cousins of the peach, are native to northern China, where they still grow wild today. They are cultivated in many warm climates worldwide, from California to the south of France, but have only a brief and highly anticipated season. Sweet and tangy, they are available from late spring to mid-summer. Look for apricots that are fragrant and have rich orange skin with a pink blush. If fully ripe, they give slightly when gently pressed. To hasten ripening, put the apricots in a paper bag along with a banana, then loosely close the bag.
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