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Overrun w (ripe) apricots

Sarah Jul 14, 2007 04:07 PM

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!

  1. p
    polyhymnia Jul 16, 2007 12:12 AM

    apricot clafoutis! super easy and very tasty, especially if splashed with some homemade apricot liqueur.

    1. Sarah Jul 15, 2007 10:43 AM

      DUMB QUESTION ALERT: Peel or leave skin on apricots for freezer jam, syrup or other recipes? I figure they should be pitted...

      3 Replies
      1. re: Sarah
        d
        dimsumgirl Jul 15, 2007 10:56 AM

        Sarah, I should have mentioned that I peeled and pitted the apricots before I mashed them for the jam. Sorry I neglected that. Also, I bought plastic containers and pectin from the grocery store for use in making the freezer jam. Good question...

        1. re: Sarah
          l
          Louise Jul 15, 2007 09:23 PM

          I will have to disagree about peeling. Pitting, yes, but the peel is perfectly eatable. And of course not needing to peel speeds prep immensely.

          They'd probably also be good in an upside down cake or clafoutis.

          1. re: Louise
            b
            bigjimbray Jul 15, 2007 11:16 PM

            Sarah: just a idea, if you like apricot jam, maybe you can find a friend or neighbor
            that is in to canning and with so many, you could halfs withthis person. and have
            them make the canning part for you. and you supply the fruit. as you see these
            replys you can see there is alot of people that doesn`t have the fruit that would
            be glad to do it for you. just a thought.

        2. ipsedixit Jul 14, 2007 09:29 PM

          I was in the same situation a month or so ago.

          Some things I did and/or made with the apricots from my tree:

          Apricot vinegar
          Dried apricots (keeps forever in fridge)
          Chilled apricot soup

          1. Sarah Jul 14, 2007 09:00 PM

            Thanks everyone! Appreciate all the input and will share w/daughter (owner of prolific tree)!

            1. j
              jsaimd Jul 14, 2007 08:44 PM

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

              1. j
                Jokie Jul 14, 2007 07:06 PM

                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. h
                  hammerhead Jul 14, 2007 05:24 PM

                  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
                    rworange Jul 14, 2007 05:36 PM

                    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
                    http://www.chow.com/recipes/10482

                  2. a
                    AGM_Cape_Cod Jul 14, 2007 04:54 PM

                    When we were in Paris recently we had fresh apricots poached in a vanilla syrup. They were fabulous. Also at epicurous.com 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
                      b
                      bigjimbray Jul 14, 2007 05:14 PM

                      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
                        Sarah Jul 14, 2007 07:12 PM

                        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
                          missclaudy Jul 16, 2007 12:00 PM

                          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
                        sivyaleah Jul 15, 2007 06:59 AM

                        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: sivyaleah
                          Sarah Jul 15, 2007 10:08 AM

                          Share your recipe please?

                          1. re: Sarah
                            sivyaleah Jul 15, 2007 10:15 AM

                            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. s
                        smartie Jul 14, 2007 04:51 PM

                        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
                          Junie D Jul 14, 2007 05:20 PM

                          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
                            d
                            dimsumgirl Jul 15, 2007 10:14 AM

                            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!

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