No ImageApricots!

  1. Sue

    What can I do to keep the apricots that I pick off my tree, and freeze from becoming squishy? I clean them, dry them, pit them, and freeze for later, but they always are squishy.

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  2. e hendrickson

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

  3. 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…

  4. 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 :)

  5. 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
    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.)

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