Apricots are an often overlooked Summer fruit. Our old home in Albuquerque had an incredible (and gigantic) apricot tree that had to be 50 years old. It bore the most delicious, sweet apricots I’ve ever had.. it may be the thing I miss the most about that house. My latest mission has been to find some apricots that are even remotely close to these, and when I do, these will be the 5 things I make with them! I would use these recipes every summer we had those decadent yields, so I’m excited to share them with you!
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1. Fresh Preserves
- 4 Cups of Fresh Apricots, halved and pitted
- 1 1/2 Cups of Sugar
- 1 Tablespoon of freshly squeezed lemon juice
- 1 teaspoon Lemon Zest
- Pinch Salt
In a saucepan, bring all ingredients to a boil over medium heat. Stir consistently until the mix is thickened like jam, about 20 minutes. Pour into jars (this is my favorite kitchen tool, ever) and either seal or refrigerate for a delicious treat on bread or crackers with your favorite tea! If you’re feeling adventurous, try adding a tsp of cinnamon or a tsp of almond extract. I’ve even made some with a Tbsp of red chile powder – Yum!!
2. Apricot Cobbler
- 3 Cups of Fresh Apricots, pitted and sliced
- 1 Cup Flour
- 1 Cup Sugar
- 1 Cup Milk
- 1 Tbsp Baking Powder
- 1/2 Cup Butter, Melted
Heat oven to 350 degrees. Mix flour, sugar, baking powder and milk in a medium bowl. Pour into a greased baking dish – I use a 9″ pie dish from The Pioneer Woman’s collection, it’s my favorite! Looks a lot like this one. Pour the apricots on top, then the melted butter on top of that. Do not mix! They will combine in a perfect cobbler-y way while baking. Bake for 30 minutes, or until the top is a lightly-toasted brown. Serve warm, with a scoop of your favorite vanilla ice cream! This recipe is one I’ve memorized – you can use it with any kind of fruit or filling. Even canned fruit if you need a quick sweet fix!
3. Apricot Pastry
- 1 1/2 Fresh Apricots, or Apricot Preserves
- 2 Sheets (1 Box) of Puff Pastry
- 2 Egg Whites, whisked
- 2 Cups Powdered Sugar
- 1 Tbsp Water
Heat oven to 400 degrees. Using thawed puff pastry, roll out each sheet on a floured surface to double in size. Cut each sheet into 6 sections – in half lengthwise and in thirds to have 6 squares. On each square, spoon 2 tbsp of fresh apricots or preserves and fold over to create a triangle. Pinch lightly to seal. Place the pastries on lightly greased cookie sheets, 6 on each sheet. Brush lightly with egg whites, this helps with getting the perfect browning and crispy crunch. Bake in the oven for 16-20 minutes, to desired crispiness. While baking, mix powdered sugar and water to create a simple frosting. Drizzle on pastries 5 minutes after removing from the oven. Serve warm or room temperature for a delicious breakfast treat!
4. Apricot Pancakes
- Your favorite boxed pancake mix, mine is Hungry Jack Buttermilk Pancake Mix
- 1 cup Fresh Apricots, pitted and diced small
Mix up your favorite pancake mix, and add in this delicious fruit! I would suggest 1 Tbsp of fruit for every 1 Cup of mix. Otherwise, your mix may become too moist and not hold up for fluffy cakes! My favorite pancake mix tip is to let your mix set for 3 minutes before drizzling on a hot skillet – this will help the baking powder do its crucial job in aerating your batter, ensuring the most fluffy pancakes you’ve ever had! I love to use my cast-iron skillet to make my cakes, but if you use a non-stick pan, be sure to still use a cooking spray for an easy flip!
5. Apricot Compote
- 3 Cups Fresh Apricots
- 1 Cup Sugar
This is my favorite go-to fix for anything that could use a yummy fruit topping. Simply boil the apricots and sugar in a saucepan over medium heat, and once the apricots have broken down you are ready to serve! I love to pour this yummy, warm mix over pancakes, waffles, biscuits or even ice cream. I’ve even made this to serve with a charcuterie board when having friends over. Enjoy any way you’d like!
If you’re not an avid Apricot lover as I am, I sure hope I’ve inspired you to try them in one of these 5 delicious ways. If you do, come back & share – I would love to hear about it!! XOXO, Megan