Apricots!

Is there anything so wonderful as a fresh apricot, picked right from the tree, so ripe that it literally bruises in your fingers if you don’t hold it with the lightest touch? You can’t buy apricots like this; they are just too fragile. The commercial growers pick them still hard and let them ripen off the tree. Our next-door neighbor Pat has several apricot trees, now laden with fruit so ripe they are dropping off the tree, bopping you on the head if you aren’t careful. When the apricots are ripe, they are ready and must be picked. They tend to all ripen at once, yielding many more apricots than one or two people can reasonably eat at once. I’m going to try my hand with a few apricot recipes this week. Do you have any that you would like to share? If so, please let us know in the comments. In the meantime, if you have access to a good supply of fresh apricots, here are a few recipes from other food bloggers to check out:

Showing 4 of 22 Comments

  • e hendrickson

    how bout a fruit smoothie made with apricots and anything else you want to put in it?

  • Melissa

    I love apricots too, especially when I find gorgeous ones like you got….One thing I love making with them is apricot sorbet, and although there are plenty of recipes out there on the internet, I’ve found that I get the best results sort of winging it since the sweetness of any particular batch of apricots can vary hugely. First I make a simple syrup with 1 cup water and 1 cup sugar. Then I lightly steam the apricots and puree them. Then, when the syrup and apricot puree are both cool, I start adding the syrup to the puree. When it tastes slightly sweeter than I want the sorbet to taste, but not cloyingly sweet, I stop adding syrup. Then I freeze in my ice cream maker (or use the freezer method–freeze until firm but not rock solid then blitz in food processor and return to freezer). There are a million variations you can do with this simple recipe too–infuse the syrup with mint leaves or ginger before adding it to the puree, add a splash of amaretto to the sorbet base before freezing, add apricot brandy before freezing, etc…

  • The Cooking Ninja

    I tasted some very delicious apricots are my mother-in-law’s place and decided to make an apricot tatin – an upside down tart. Here’s the link to the recipe: Apricot Tatin :)

  • Libby

    Hi. I’ve been enjoying apricots from the farmer’s markets recently, too. I wanted to make something special to preserve them for when they’re gone–the season is so short! So I’ve been making brandied apricots based on a recipe from the Joy of Cooking.

    Brandied apricots

    Per 1 lb of apricots:
    1 1/2 c sugar
    1 c water
    Brandy
    1 pint mason jar

    Put the water and sugar in a saucepan and heat to dissolve. When simmering, add halved and pitted apricots. Cook until just tender, about 5 minutes. Remove the apricots with a slotted spoon and (gently) pack into a hot 1 pint jar. Reduce the syrup down to the consistency of light cream, then mix with equal parts brandy and pour to cover the apricots, leaving 1/4 inch headspace. Check to make sure there are no air bubbles. Cover and process in a boiling water bath for 10 minutes, then remove and let cool overnight before checking for a seal. Age at least 1 month before enjoying. (This recipe also works for peaches or plums–I leave the plums whole if they’re small and just pierce the skin a few times to try to keep it from bursting. Peaches would probably be best peeled.)

  • Michelle

    Makes me wish I lived in a climate where I could grow my own apricots. The apricot crumble is making my mouth water.

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