A pluot is a hybrid of plum and apricot, dominated by plummy characteristics and lighter on the apricot.
Pour half of the syrupy liquid over the pandoro and apricot base.
When cool, remove from tin and brush cake with the apricot jelly.
1550s, abrecock, from Catalan abercoc, related to Portuguese albricoque, from Arabic al-birquq, through Byzantine Greek berikokkia from Latin (malum) praecoquum "early-ripening (fruit)" (see precocious). Form assimilated to French abricot.
Latin praecoquis early-ripe, can probably be attributed to the fact that the fruit was considered a variety of peach that ripened sooner than other peaches .... [Barnhart]The older Latin name for it was prunum Armeniacum or malum Armeniacum, in reference to supposed origin in Armenia. As a color name, first attested 1906.