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tons of apricots

Danimal Jul 9, 2008 08:13 PM

my gf's neighbor's tree is an apricot tree, not a peach tree. if you love peaches, you can imagine my disappointment. Anyways, i should have an endless supply of apricots for at least a month. Suggestions on what to do with them?

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  1. purple goddess RE: Danimal Jul 9, 2008 08:38 PM


    boiled down to syrup with different flavours... cinnamon, rose water. honey.

    They can/pickle/preserve wonderfully.

    Hell, I just love them straight and warm, off the tree!!

    1. JasmineG RE: Danimal Jul 9, 2008 08:48 PM

      Make jam! I made some delicious aprricot jam earlier this summer.

      4 Replies
      1. re: JasmineG
        Emme RE: JasmineG Jul 9, 2008 11:00 PM

        apricot jam is the best!

        also, try stewing them down simply with some sweetener and maybe a little vanilla or cinnamon. then puree and chill, then add to oatmeal or yogurt or pancake/waffle batter or fill crepes...

        apricot tart... make a flat pastry dough, poke with tines of fork, then layer sliced apricots on top and sprinkle with sugar and dot with butter. bake til pastry is cooked and golden.

        apricot chutney

        slice apricots into thin circle rounds and toss w/ a little brown sugar and cinnamon. make favorite buckwheat or buttermilk pancake recipe. pour portion for a pancake or two onto griddle. while the bottom side browns, layer a few slices of apricots on top of each, then flip and allow the apricots to brown and caramelize.

        grill them alongside some other fruit.

        apricot puff pastry pockets
        take puff pastry dough and cut into individual size squares. top with apricot slices, then top with another pastry square and seal edges. cut slits in the tops and sprinkle with sugar. bake til golden.

        apricot and squash soup

        add them to chicken salad

        add them to your fave pina colada recipe!

        1. re: JasmineG
          Leucadian RE: JasmineG Jul 10, 2008 05:45 PM

          Homemade apricot jam with traditional full sugar pectin produces a jewel -like product with an intense flavor, that the commercial products can't touch. The reduced sugar have an even more intense flavor, but sadly lack the clarity of the full sugar version.

          1. re: Leucadian
            JasmineG RE: Leucadian Jul 15, 2008 06:14 PM

            When I made apricot jam, I did it without pectin, and it turned out great (although it actually jelled a little too much, the flavor is still excellent, though).

          2. re: JasmineG
            firecooked RE: JasmineG Jul 10, 2008 08:25 PM

            I made a couple of jars of apricot jam earlier this summer and it's already gone (I just kept in in the fridge and didn't go through the canning process). Apricot season is way over in Arizona... wish I made more jam!

          3. operagirl RE: Danimal Jul 9, 2008 09:10 PM


            halve and pit enough apricots to fill a brownie pan. butter the pan, then put the apricot halves in it.

            combine 1 stick butter, 2 cups flour, 1/2 cup brown sugar, 1 tsp. vanilla, 1/2 tsp cinnamon, and 1/2 tsp. salt in a bowl. use a pastry cutter or your hands to get it to a doughy consistency

            use your fingers to put blobs of the dough randomly all over the top of the apricots.

            bake at 375 for about 35 minutes, or until bubbling and golden brown.

            1 Reply
            1. re: operagirl
              operagirl RE: operagirl Jul 16, 2008 11:52 AM

              Oops. Meant 1 C flour.

            2. j
              Janet RE: Danimal Jul 10, 2008 02:52 PM

              Daiquiris, my first choice.

              They freeze well. So you can make apricot ice/sorbet out of season, or whatever you want.

              Use them in crepes with a little vanilla ice cream and Grand Marnier

              wrap quarters in proscuitto and saute

              1. amanda3571 RE: Danimal Jul 10, 2008 04:21 PM

                Make a chicken salad: chicken, mayo, fine chopped celery, apricots, slivered almonds, S&P.
                It is really good & simple.

                1. Leucadian RE: Danimal Jul 10, 2008 06:08 PM

                  I too have a bumper crop of apricots. I'm going to try to duplicate a Spanish preserve called pan de orejon (apricot loaf). Not-quite-dried apricots chopped up and mixed with a little bit of chopped almonds, then pressed into a very dense cake and left to finish drying. It keeps without refrigeration, and has no preservatives (at least none were listed on the product that I had). We'll see.

                  Also try this:

                  1. j
                    jlafler RE: Danimal Jul 10, 2008 08:40 PM

                    Make liqueur. Lots of recipes online, for example http://www.liqueurweb.com/fruitrecipe...

                    You could also check with your local food bank and see if they can use the fruit. Sometimes they will come out and pick it for you.

                    1. a
                      anzu RE: Danimal Jul 15, 2008 03:03 PM

                      Not to hijack this board to ask my own questions, but do any of you who mentioned jam have a very low (the lower the better) sugar jam recipe? I'd love one that is 5:1 fruit:sugar or something along those lines, if such a thing is possible. . ..

                      6 Replies
                      1. re: anzu
                        cimui RE: anzu Jul 15, 2008 03:28 PM

                        You can cook down the fruit very slowly over low heat and add no sugar at all. I don't think it preserves well -- whenever we make 'jam' like this, it goes too quickly to find out -- and it will also be fairly soft. But it's delicious.

                        1. re: cimui
                          anzu RE: cimui Jul 16, 2008 10:45 AM

                          Ooh. That's even better. No sugar. But yeah, as you say, it's a trade off between preservation ability and sugar level. I've made several "very little sugar" jams this way, but it usually only yields 1 or 2 jars, so they get consumed rather quickly. However, it sounds like we might be making mass quantities and doing the whole jarring thing, so I wonder if it will keep.

                          My problem is that although I consume copious amounts of jam, the homemade ones always seem to get mold on them quicker than I can finish them. . ..

                          1. re: anzu
                            cimui RE: anzu Jul 16, 2008 12:25 PM

                            i wish i had an answer for you re: real jam making, but if you're making a sugar-free version, it won't hurt the taste or texture to freeze the extra and thaw when you're ready to use.

                            (i'm so jealous of you californians with access to massive amounts of fruit for jarring and jamming.)

                            1. re: cimui
                              anzu RE: cimui Jul 16, 2008 04:39 PM

                              Well, if it's of any consolation, I'm jealous of you NYers who can get Jacques Torres wicked hot chocolate w/o paying that $50 shipping premium!!, not to mention real pizza that flops and needs to be folded into two, bagels that are far superior to anything we have here, and apple-picking, which doesn't exist over here. Sure we have cherry-picking, peach-picking, berry-picking of all sorts, but I miss those fall freshly picked-off-the-tree apples that last for months. Plus they don't have real cannolis here. They have ones that masquerade as ones in North Beach, but they are imposters. :-P

                              Luckily, I don't eat meat, so I don't miss pastrami sandwhiches.

                              We also don't have seasons, so no beautiful fall foliage.

                              However, that said, I love the fact that I can go to a farmer's market like 3 times a week if I wanted to. (Though I usually just go to one religiously, since I don't have time to go that often. . ..)

                              Thanks for the freezing rec. Maybe we'll do that.

                              1. re: anzu
                                jlafler RE: anzu Jul 16, 2008 08:40 PM

                                We do too have seasons. They're just not the classic four. Instead, we have early summer, late summer, fall (for two weeks), rainy, and spring (another two weeks).

                                Of course, this year, late summer came early.

                        2. re: anzu
                          operagirl RE: anzu Jul 16, 2008 11:25 PM

                          I've been canning a ton of blackberry jam lately, using a small amount of sugar, along with Pomona's Universal Pectin. The stuff works great with any amount of sugar, from none to a few cups.


                        3. MMRuth RE: Danimal Jul 16, 2008 10:59 AM

                          I made this tart - with peaches - over the weekend, and think I saw on line that someone had made it with apricots. Quite quick and easy:


                          1. Gio RE: Danimal Jul 16, 2008 06:41 PM

                            Mark Bittman has in his cookbook, The Best Recipes in the World, a recipe for Baked Apricots...and I had to try it because I love apricots. Basically you preheat the oven to 400*. Halve and pit the apricots. The recipe calls for 1 pound of the fruit. Generously butter an oven baking pan/dish with unsalted butter, sprinkle each apricot half with sugar.....I use organic cane sugar, but I suppose you could use honey, maple syrup or brown sugar to the same end. Dot each half with very small cubes of unsalted butter and bake till everything is caramelized. I was going to use this as a dessert with whole cream, but DH served some with the fritatta I made for dinner and they went together rather deliciously.....along with a beet salad from COTM.

                            1. hill food RE: Danimal Jul 17, 2008 12:16 AM


                              any neighbors you don't care for? much less harmful than eggs.

                              sorry I can't stand apricots.

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