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Loads of apricots!

Toots4120 Aug 2, 2012 03:14 PM

I'd love some ideas as to what you might do with about 15# of fresh apricots. I've already made 3 batches of jam so don't need that. Also have made two apricot/cherry crumbles (Greens has a great "recipe" which I've made so many times I just improvise now). However, if anyone can suggest a good recipe for apricot butter, I'd realllly appreciate that (most I've seen use dried apricots). Salsa? Chutney? ??? I really want to use up quantities - not just a couple of pieces of fruit as so many good recipes indicate. Thanks in advance!

  1. w
    wyogal Aug 2, 2012 03:20 PM

    I've made butters by putting the fruit in a slow-cooker, adding sugar, and a bit of apple juice as liquid (pectin in it helps). I put it on low for a long time, then on high with the lid ajar so that it reduces. Yes, modern slowcookers are hot enough, and there is enough sugar in this to make it safe. You can pass the fruit through a food mill, or use an immersion blender (be careful with hot stuff, though!).
    How about drying them yourself?

    1. hotoynoodle Aug 2, 2012 05:28 PM

      make ice cream. or improvise it with fruit pureed with good cream and frozen.

      you can also cut the fruit, toss with a bit of sugar and freeze in ziplocs. the fruit may brown a bit, but the flavor remains excellent. a nice treat come winter.

      1 Reply
      1. re: hotoynoodle
        Querencia Aug 3, 2012 07:28 AM

        Fruit Fresh is natural ascorbic acid. It is sold with spices or in canning equipment departments. One teaspoon tossed with fruit will prevent browning, as of peaches or apricots.

      2. twyst Aug 2, 2012 05:31 PM

        I absolutely love braised chicken with apricots. Served with some couscous it makes a great, simple meal.

        1 Reply
        1. re: twyst
          ChiliDude Aug 2, 2012 08:32 PM

          I second the motion!

        2. h
          HillJ Aug 2, 2012 08:02 PM

          Apricot Cheesecake Bars.

          1. m
            mike9 Aug 3, 2012 07:47 AM

            I like to make grilled fruit salsas. First I roast some jalapenos on the grill and when they are done I put then in a small saucepan with a tight lid to steam.

            Slice pineapple 3/4" thick, slice peaches in half, slice apricots in half, slice mango in half. Slather the cut fruit with cocoanut oil.

            While the peppers are steaming put the slathered fruit on a hot grill. You want grill marks as that = carmelization.

            When cool dice the fruit and add to bowl with lime juice, sea salt to taste add fresh cilantro and diced red onion.

            Peel and seed the peppers and chop them up. Add the peppers to the salsa and taste for heat. They are spicy from the roasting process. Mix and enjoy!!

            You can make a large batch and then puree and freeze what you don't eat. It makes a great sauce base.

            1. m
              magiesmom Aug 3, 2012 08:01 AM

              There is a nice not very sweet apricot crisp on Smitten Kitchen.

              1. h
                Harters Aug 3, 2012 08:30 AM

                Apricot chutney:

                1.5kg apricots
                750g onion
                250g raisins
                500ml malt vinegar
                1.5 teaspoon salt
                1 tablespoon mustard seed
                1teaspoon chilli powder
                a little cinnamon (or none - I can't stand cinnamon)
                1 teaspoon turmeric
                500g soft brown sugar
                Zest & juice of 1 orange & 1 lemon

                Whizz the apricot and onion in a food prcessor. Put in pan with the raisins and half the vinegar, salt and spices. Simmer covered for 30 minutes. Add everything else and simmer with lid off until thick (couple of hours?)

                Produces about 2kg of chutney and it'll last for ages in the cupboard.

                (I've also made this with peaches and nectarines instead of apricots)

                1 Reply
                1. re: Harters
                  weezieduzzit Aug 9, 2012 07:13 PM

                  That sounds great and I have some cara cara oranges to use up. I'll have to see if I can find some apricots now. (We already ate all of the peaches the neighbor brought over.)

                2. f
                  fourunder Aug 3, 2012 09:29 AM


                  1. t
                    Toots4120 Aug 3, 2012 10:24 AM

                    Guess what I'm doing this beautiful day?! Cooking apricots! Thanks for some great ideas - every one of these is worthy of trying. I'm starting with the butter and the salsa - will see what's left after that. Will let you know how it goes . . .

                    1 Reply
                    1. re: Toots4120
                      Toots4120 Aug 7, 2012 12:37 AM

                      Well - a failure and a terrific success. First the failure: apricot butter. It was a disaster. I suspect I tried to do too much of it at once - 12 cups of puree in the crock pot at once just wouldn't cook down. (After almost 24 hours, it was down about 1/2 but that was still liquidy.) I had it on low for a while and was getting no where so turned to med-high and that burned it while turning the whole thing an icky brown color (despite some lemon juice - maybe not enough?). It was so bad I wound up throwing the whole thing out. However, the chutney was fabulous - that's something I'll make more of next year (when I have another 25# box of fruit!).

                    2. chefathome Aug 3, 2012 03:54 PM

                      Fill them with nougat and grill until the nougat is nice and gooey. Sublime.

                      1. Father Kitchen Aug 6, 2012 05:17 PM

                        Marcella Hazan gives a wonderful recipe for crema di albicocche. I've often wondered why that couldn't be used as the main filling of an apricot meringue pie.

                        4 Replies
                        1. re: Father Kitchen
                          Toots4120 Aug 7, 2012 12:31 AM

                          I've googled this and can only find Italian versions - a prob since I don't know Italian! Is it anything like the apricot meringue pie listed in the Recipes section at the bottom of this page? Sounds wonderful . . . .

                          1. re: Toots4120
                            Caitlin McGrath Aug 7, 2012 11:26 AM

                            Here's the recipe for Hazan's apricot cream (crema di albicocche): http://archives.cnn.com/2000/FOOD/new...

                            1. re: Toots4120
                              Father Kitchen Aug 9, 2012 07:09 PM

                              I'd never seen an apricot meringue pie. But since the filling of a lemon meringue pie is a lot like lemon creme, I figured the apricot creme could be used as a pie filling. Thanks to Caitlin for the Hazan recipe. I can't see why it couldn't be put in a pie shell and topped with a meringue.

                              1. re: Father Kitchen
                                magiesmom Aug 9, 2012 07:19 PM

                                here's one from CHOW

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