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tons of apricots

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. icecream.

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

      4 Replies
      1. re: JasmineG

        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
        http://www.epicurious.com/recipes/foo...

        pancakes
        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
        http://www.apricotproducers.com/html/...

        add them to chicken salad

        add them to your fave pina colada recipe!

        1. re: JasmineG

          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

            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

            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. Cobbler!

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