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Jul 14, 2007 04:07 PM

Overrun w (ripe) apricots

How to retard further ripening until we can eat them. Or make smoothies? Not jam-making-capable and not crazy about cooked fruit pies... but don't want to waste them!

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  1. of course you are jam capable!!

    apricots stored in brandy, I don't know a recipe off hand but it can't be hard.

    they freeze well, pit them and half them first though.

    2 Replies
    1. re: smartie

      Yes, think FREEZER JAM and you won't have to bother with jars and boiling water. Last year a neighbor made apricot freezer jam (some with a subtle hint of Amaretto - delicious) and delivered it frozen in those small "disposable" plastic containers.

      1. re: Junie D

        I agree with smartie and Junie D! I was in the very same situation earlier this week when I posted about having all those apricots and peaches. I froze the peaches to make pies and cobblers later. With the apricots, I made freezer jam. I had NEVER made jam before and was pretty intimidated but found words of encouragment from replies to my post and to a previous post about white peaches. That gave me the courage to attempt freezer jam and I was surprised how easy it was. Give it a try, Sarah, and I thiknk you will be pleased with the results!

    2. When we were in Paris recently we had fresh apricots poached in a vanilla syrup. They were fabulous. Also at there is a recipe for a roasted apricot sorbet. I made it last year and since my apricots weren't very good I added more dried apricot to them than the recipe called for. It made an amazing sorbet. Great paired with a dark chocolate sorbet.

      6 Replies
      1. re: AGM_Cape_Cod

        I use to work in a coldstorsge, and the best way to retard ripening fruit is to chill it. you
        will probably have to freeze them. to bad your not into canning. there alot of different
        recipes for canning fruits. thats to bad. is this fruit off your tree or was it just obtaind
        lately all of a sudden?

        1. re: bigjimbray

          Off daughter's backyard tree. I have no, none, zero canning equipment and am scared to start and give friends and family botulism or whatever you get from mis-canning.

          1. re: Sarah

            I have been making outrageous smoothies from peaches I froze last year. I put a little lime juice and rind in the blender with the frozen fruit and yogurt, a splash of maple syrup and that's it. This would be spectacular with frozen apricots.

        2. re: AGM_Cape_Cod

          I make apricots in vanilla syrup at home all the time. It's one of my favorite things. Sometimes I let them cook way down, and it turns into an apricot sauce and I use it over vanilla ice cream - heavenly!

            1. re: Sarah

              If I remember right, (because it was originally a recipe, which I've misplaced over time), it's just simmering the apricots in a syrup of water, sugar, honey, and a vanilla beam cut open. Make sure it's a fresh vanilla bean.

              I don't remember the exact amounts of each - I always kind of eyeball it for the amount of apricots I have, and taste it to see if I like the flavor, but I do use quite a bit of honey in it - good honey at that, usually wildflower.

              Start with the syrup first - simmer the water, sugar, honey, vanilla until the sugar is melted - keep an eye on it so it does not burn, evaporate, whatever. Taste to see if it's sweet enough to your liking and then add the apricots - cut into halves. You don't really need to cut any smaller even if you want them to break down completely - take my word for it, they will. Offhand, I'm thinking for about 8 apricots, it may have been about 3/4 cups water, 1/4 cup sugar, 1/4 cup honey, 1 vanilla bean - but I'm NOT swearing to it :-) I do know you need to make sure the apricots are covered with the liquid. The liquid is not literally going to be a syrup consistancy itself, it's just the medium for the apricots. Once the apricots cook down, it will become the eventual product.

              It takes only about 10 minutes for the apricots to cook if you are going to eat them in halves (possibly not even that), but if you want them to really break down for a "sauce" keep them going for about 20 minutes or so. It will be very obvious when they are ready, they completely breakdown into a puree. I taste as I'm going along, because sometimes the apricots are a bit tart, and you might like the syrup/sauce a bit sweeter. I actually like that tartness myself tho - so I go easy on the sugar part of it.

              It's not an exact science. Like I said, I lost the recipe ages ago but each time I make it, it tastes fine and I never quite remember what I did the time before. So, just do what feels right to you, tweak it to your tastes :-)

              BTW I bet this freezes pretty well for future use, for those of us who are not canning experts. Also, I've used this as an add-in to smoothies - yum!

        3. I used to get buckets of them when I lived in CA. I would eat as many fresh as possible, and then cook some of the rest with sugar and vanilla or cinnamon, cool and put into quart freezer bags, then freeze. I would thaw one now and then to serve with buttermilk pancakes or put into smoothies, shakes, etc.

          1 Reply
          1. re: hammerhead

            Yeah ... a variation of that is to slice up apricots, sprinkle with a little sugar and cinnamon and microwave 1 - 2 minutes. It also makes a nice topping for oatmeal. You could even serve it as a hot dessert. Put it in the fridge to cool and mix it in plain yogurt. Top with oatmeal mixed with a bit of brown sugar and mielted butter ... pop in the oven or toaster oven until warm ... voila ... apricot crisps.

            The microwaved apricots could be frozen until needed.

            If you put fresh apricots in the fridge, you'll lose the flavor.

            Brandied apricots without a fuss --- put halved apricots in a mason jar. Fill to brim with brandy. Add a tablespoon of sugar. Put lids on and put in fridge for a minimum of one month. Not only do you have delicious brandied apricots, but you get a really nice apricot brandy out of it. Nice to open around Christmas time.

            If you do refrigerate, you could get back some flavor using only apricots in this recipe from Chow.
            Broiled Summer Fruit with Anise-Honey Butter

          2. Driving through orchards in the south of France years ago, we discovered a delicious drink made to order at roadside stands - the farms' over-ripe peaches and white wine put together in a blender. Can't remember the name. Would surely work with apricots (try adding a few almonds). Much more delicious than smoothies!

            1. Cook them in wtih some pork or other savory meat. Works well with overripe apricots.