Too many apricots!!
My dad brought home a huge crate full of apricots today. I think they will be perfectly ripe in a day or two. I am planning to give a bunch (A LOT) to friends and co-workers, but any ideas and recipes on what to do with the rest would be greatly appreciated!
Another idea is one of the Clafouti recipes posted lately. Also, here's a recipe for marmalade, which can be used as a sauce or as jam - from Penelope Casas:
1/2 cup dry white wine
1/2 cup orange juice
1/2 cup sugar
1/4 tsp ground nutmeg
1 cinnamon stick
1/4 tsp ground cardamom
Peel of 1/4 orange, minced
1/2 pound apricots (or peaches or pears), skinned, pitted/cored cut into 1/4 inch wedges, then 3/4 inch pieces
In saucepan, combine all ingredients except the fruit. Bring to a boil, then cook at a slow boil until slightly thickened, about 10 minutes. Add fruit, and continue cooking at high simmer until fruit is tender and syrup is thick - about 30 minutes. Thin with a little water to serve as a sauce.
Sounds delicious, but I have not tried it.
You folks who live in fruit-growing regions and post about luscious surpluses of field-ripened plenty make me want to burst into tears. Here in Chicago we also have too many apricots---many more than you would want to buy, since either they are one inch in diameter, hard, and green, or they are big and gorgeous and very expensive and taste like plastic. Enjoy. We envy you.
Or try this excellent, excellent idea from Roland Messner from his book Dessert University: Forget the dough and just make a frangipane tart. Pour the frangipane into tartlet molds, top with apricot slices and bake at 350 until set. I agree with him that tarts with a dough + frangipane have way too much 'dough'. This is tastier (and super quick).
Make jam! So easy. Combine one pound of pitted, cut-up apricots and one cup of sugar. (I skin the apricots by dunking them in boiling water for 30 seconds or so, then peeling them.) Leave the apricot/sugar concoction in the fridge overnight or at least for a couple of hours. (This draws out the fruit's own sugar and make a nice syrup.)
Then put the whole concoction in a cooking pan and simmer it on a fairly low heat for about 45 minutes or so. Stay close by; you'll need to stir it a lot. (I stirred almost constantly. The apricot mixture will thicken up.) Then let it cool & refrigerate again. You can keep this for a couple of weeks. Delicious!
re: Miss Sue
With your jam, may I suggest this recipe:
I made it with a small whole chicken and reduced the total amounts of everything and it was delicious! I also made a stuffing with apricots.
Also, just freeze some of the apricots - already peeled and sliced And you can later make lots of things like apricot cobbler later on, when you are not too overdosed on apricots!
Poach. Depending on size, halve or quarter them, put them in a big pot with enough water to cover them...depending on sweetness, add a small amount or larger amount of sugar (I use demerara) and a vanilla bean if you have one...if not, throw in a teaspoon or two vanilla extract...I did this at a friend's house a couple of weeks ago and just for fun threw in a chunk of candied ginger as well. If the apricots are not intensely flavored, you can also throw in a handful of dried apricots to deepen the flavor. Bring to a boil, then let simmer for 10-15 minutes...you will end up with a delicious syrupy soft compote of sorts that you can mix with yogurt, spoon over ice cream, and freeze if you don't finish within a week or so.
I was supposed to take some home with me, but my friends ended up keeping the whole batch!