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For Apricot Lovers --

I saw this recipe for an apricot-ginger-pine nut breakfast bread, and I thought it would offer a nice alternative to some of the typical winter seasonal flavors.

http://reciperebuild.com/recipes/dess...

If you love apricots, I'd love for you to share your favorite recipes -- sweet, not-so-sweet and savory.

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  1. sounds like a nice flavor combo. Lemon or mandarin flavored olive oil might be nice too; I'd be tempted to add some chopped candied ginger. thanks for posting this!

    My mom made out of this world apricot tarts at the holidays using pie dough, stewed dried apricots (with a few chopped pits for flavor) and some meyer lemon juice to brighten. These were SO good!

    1. I made an apricot, crystalized ginger & thyme conserve this summer. Delicious! Chunky consistency with bits of chopped candied ginger throughout. Great on an english muffin:)

      I will look for the recipe and get back to you.

      1. I love this Caramel Apricot Sauce:

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

        and if you use 1 cup of water instead of 4, you have an awesome caramel apricot butter.

        1. Earlier this year, I made these wonderful apricot-orange shortbread bars after a CH poster recommended them: http://www.epicurious.com/recipes/foo...

          They're made with preserves, not fresh or dried apricots, and an almond crumble topping. Super delicious, and apricots and almonds are such a perfect pairing.

          Also a liqueur made from dried apricots is divine poured over vanilla ice cream, among other things. It has really great apricot flavor. Recipe's in this post: http://chowhound.chow.com/topics/3042...

          1. sweet or savory, apricot makes me happy :) some good ones...

            sweet:
            http://www.mynorth.com/My-North/Food-...
            http://www.epicurious.com/recipes/foo...
            http://www.epicurious.com/recipes/foo...

            savory:
            http://www.foodnetwork.com/recipes/da...
            http://www.epicurious.com/recipes/foo...
            http://www.epicurious.com/recipes/foo...
            http://www.epicurious.com/recipes/foo...

            also love 'em in granola, muffins, biscotti, oatmeal bars & clafoutis. and some of my favorite flavors to pair with them are cardamom, pistachio, ginger, cinnamon, anise, coconut, chocolate, balsamic vinegar, cider vinegar, meyer lemon & black pepper.

            1. I've been making apricot chicken with caramelized onions and ginger. Caramelize some onion, grate in fresh ginger and add in apricot preserves. Salt and pepper to taste. Spoon over chicken pieces and bake at 350 til done. I also made this with pressed tofu instead of chicken, and the vegetarians liked it (well, minus the non-apricot-loving teen.)

              Also raspberry-apricot almond danish, from a recipe in Baking With Julia.

              1. I warm apple cider in a pot and add dried apricots to soften then pulse in a food processor.
                I use the apricot puree on toast, in baked goods, in smoothies, as jam, in yogurt and this morning as part of the filling for pastry. It keeps in the frig for weeks.

                Apricot pistachio shortbreads with apricot cream sandwiched btwn two cookies tastes lovely and looks great.

                12 Replies
                1. re: HillJ

                  Could you post the recipe for the shortbreads please?
                  I add chopped dried apricots to oatmeal chocolate chip cookies instead of raisins. Just made some for my newly grown-up son and his roommate. Son calls them "Poop Cookies" because they are brown and lumpy ... guy humor.

                  1. re: almond tree

                    http://kitchenconfidante.com/white-ch...

                    almond tree, this is the recipe I used as a guide. I didn't dipped the baked cookies in white chocolate, I just studded the chopped pistachios on top of the dough and then baked them.

                    1. re: HillJ

                      HillJ,
                      Those look fantastic! When you made these, did you use 4.5 oz cups of flour?

                      1. re: soccermom13

                        Hi soccermom, I followed the recipe as written with the exception of the white chocolate dip. 2 cups of flour.

                        1. re: HillJ

                          Do you use the dip and sweep method for measuring flour, which would give you a weight of about 5 oz per cup? Or do you gently spoon the flour into the cup then level it off, which would give you a weight of about 4.3 oz per cup?

                          Thanks, HillJ.

                          1. re: soccermom13

                            Oh, sorry I didn't realize that's what you were asking me!
                            I do use both methods. For this recipe, I believe I used the sweep method and measured thru a one cup twice..

                            I use a scale for bread, tarts, pies, pastries and cakes...and measuring cups for cookies.

                            1. re: HillJ

                              briefly, apricot cream is...? and do you have a preference for salted or unsalted butter?
                              thanks

                              1. re: toodie jane

                                8 oz cream cheese to 2 T. of the apricot puree and spread btwn two cookies. Unsalted butter.

                                1. re: HillJ

                                  that spread would be great on a hot muffin!

                                  1. re: alkapal

                                    Absolutely. Scones, muffins, swirled on top of cheesecake. ETC!

                                1. re: soccermom13

                                  Always my pleasure, soccermom13!

                  2. Maida Heatter offers an Apricot Cheesecake in her "Best Dessert Book Ever" (1990) -- it's made in a loaf pan and has two layers -- apricot puree is mixed into half the batter, so when unmolded there's an apricot-y, more tart top layer contrasting with the smoother creamier plain one below it. It's a smaller cake (serves 6-8) and looks fetching garnished with a few red berries.

                    1. look at this rich dark chocolate bark with dried apricots, crystallized ginger, pumpkin seeds and sea salt. wow!!!!!

                      brava for "gourmande in the kitchen" -- sylvie shirazi! http://gourmandeinthekitchen.com/2011...