Too Sweet Apricot Jam -- Recipes to use it up?
- Lila Sep 27, 2005 11:32 AM
I bought a big jar of apricot jam this weekend, and it's too sweet for me to eat on toast. Anyone have ideas that might use this type of jam in a recipe that cuts the sweetness with vinegar, lemon or the like?
You can make an apricot mustard cream sauce to go with a roasted pork loin. Or maybe use it as a cake filling, just decrease the sugar by some in the cake recipe to offset the sweet filling.
My immediate response is to make a dessert out of it - specifically, Apricot Victorian. This is a frozen concoction that has become a favorite with my family. The recipe is from Deedy Marble, who was the original owner/chef of The Governor's Inn in Ludlow, VT.
Governor's Inn Apricot Victorian
1 pound canned apricot halves, drained
1/4 cup lemon juice
1 lb.apricot jam
Purée apricots. Add lemon juice. Melt down apricot jam. Strain out solids (I use a food mill) and add liquid apricot to purée. Freeze in shallow container.
When ready to serve, place a small scoop (keep it small - this stuff is sweet and rich!) in a pretty stemmed glass or footed compote and cover w/2 oz. of heavy cream, which sort of solidifies over the frozen dessert.
My immediate thought was to mix it with a spicy mustard and some wine, perhaps, and use it as a marinade or grilling sauce for pork tenderloin or chicken.
My first instinct is to pair it with an unsweetened or lightly sweetened cream dessert, like topping a homemade ice cream or a cheesecake.
I also like the notion of using it for a meat glaze - mixed with a little balsamic and warmed to spreading temperature, then used to glaze a ham, pork roast or maybe duck. I've used both orange and ginger marmalade that way, and I think your too-sweet jam would be just the thing. Might want to add a complimentary spice; I really like mace with peach or apricot, and it's really good with pork.
I like all the meat glaze/marinade ideas. But first thing I thought was to thin it a little, maybe with citrus juice, and soak a sponge cake with it. Then top with a semi-sweet chocolate icing.