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Way too many apricots

So... over the weekend my in-laws brought home about 8 lbs of apricots. They are very tiny (kind of like those italian plums) and they don't have a whole lot of flavor when eaten alone... what should I do with them? Apricot pie? Apricot jam? Chicken and apricots?

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  1. I think I'd go with a jam or conserve. You might make it with some Grand Marnier to help punch up the flavor.

    2 Replies
    1. re: Candy

      Grand Marnier is a good idea... do you think lemon juice/zest would help too? Like I said, they are pretty bland.

      1. re: wino22

        or orange zest keeping with the Grand Marnier. You could also do a combo apricot & peach preserve too.

    2. I was in the same situation this wknd, my MIL had me take home bags & bags from their ranch. I used up 3 lbs of little apricots & small peaches in a crumble/crisp baked in a 8" square pan (much easier than pie). A 9x13 pan would use up 6 lbs of fruit. I froze the rest (first cut in half & deseed) and plan to use or puree for other baked goodies in the future - muffins, a killer apricot bread (like banana, but apricot!), etc. Since you only have apricots & if you don't think they have enough flavor, use things like lemon zest, ginger, orange blossom water, almond flavoring, & the like to zip things up.

      2 Replies
      1. re: Alice Patis

        Apricot bread might be good... I just made a wonderful and easy banana bread this last weekend - hmm... I also love your crumble/crisp idea, since I don't make a very good pie crust (I was just going to buy one). Thank you!

        1. re: Alice Patis

          Do you just substitute apricots (in my case peaches) for the banana in the banana bread recipe? Do you have to peel first or cook? I'm a novice when it comes to baking with fruit.

        2. On another thread is a discussion of clafouti. The first time I ever had clafouti at a wonderful restaurant in Orinda CA and it was delicious. The apricot goes very nicely with egg custard. Or a souflee. I also have a recipe for apricot mousse..Stew them with a liquor and orange zest for ice cream.
          Apricot cheesecake would also be nice if you're looking at desserts.
          And then with what you have left, yes, jam with Grand Marnier.

          1. Daiquiris. To have apricots year round for daiquiris:
            Freeze the apricots. Just blanch, peel, add that citrus stuff??? that keeps them from turning dark, put in a cottage cheese carton,cover with water, wax paper on top, cover, and freeze.

            Then when needed you throw some in the blender with rum and other ingredients.

            Also the frozen apricots are great on ice cream, or make apricot sorbet. We use them in crepes with ice cream and brandy over the top.

            1. I live right next to an apricot orchard. I would have no problem with 8 lbs. of apricots, but I am looking at about 8lbs. A DAY! When the bucket empties, I go pick more. The commercial picking is over, so the orchardist neighbors let me go in the orchard and pick whatever I want. It is amazing how many are left on the trees. These past 2 days have been spent making apricot crisp, apricot/peach crisp, apricot/blueberry crisp. I have already made freezer jam. The jam that did not set up became ice cream topping. I will probably make an apricot/blueberry pie tomorrow. I am having company this weeknd, so I am sure it will all get eaten up. I like the sound of apricot clafouti. Anyone have a favorite recipe?

              2 Replies
              1. re: Jane917

                Every year my sister make piles of apricot fried pies. seems she can`t make enough of them. and she makes alot of peach fried pies, but the apricot is out favorite.