I just made these apricot daiquiris today, and they are delicious! I used El Dorado Silver rum for the first batch. I think a more robust molasses flavor would be good as well. I will make it next time with a darker rum!terry
Apricot Tart with Frangipane
I LOVE this jam!!!! It is so incredibly amazing. I hate not having enough apricot on my tree! I followed the recipe exactly, and it was incredible.mylene
Roasted Carrots with Apricot Glaze
Pork with Chanterelles and Apricot Jam
I made this apricot pork for dinner since I had everything save the tenderloin on hand or in my freezer. I’m so glad I did. It’s one of the best meals I’ve made in a long while.
I had misgivings about the preserves, but they didn’t render the sauce overly sweet and added an interesting counterpoint to the earthy chanterelles.
We had it with a whole roasted cauliflower, mashed potatoes, and a couple of glasses of leftover wine. All in all, a memorable meal for a very modest amount of prep. I’d proudly serve this to company, but I’d also look forward to it as a relatively quick family meal.rainey
Apricot Blackberry Cobbler
This is a fantastic apricot galette recipe that’s equal parts wonderful California apricots and French pastry. A taste of summer and a taste of Paris all at once.mr. mill valley
Fresh Apricot FAQs
In North America, apricots ripen and are harvested from June through August.
Ripe apricots are orange-yellow and often have a slightly blushed area. They’ll give slightly when gently squeezed. Avoid very soft or bruised apricots; they don’t have the brio to stand up to these recipes.
If your apricots are still firm, let them sit on the counter at room temperature for 1 to 2 days until they soften slightly. Ripe apricots can be stored in the refrigerator and will keep for 3 to 5 days.
Yes! Clean and halve your apricots, and remove the stone from the center. Arrange the apricots on a rimmed baking sheet, cut side up, and freeze until solid. Transfer them to a freezer bag or container and store them in the freezer for up to 6 months.
The above fresh apricot recipes are just a few ways to use the stone fruit during its peak season. Once summer is gone, and you’re left with jars of apricot preserves, enjoy them all year long as fillings for hamantaschen or condensed milk cookies or in a sweet and spicy glaze for chicken or pork chops.