The apricot tree has been growing since ancient times, with origins being domesticated in the Chinese region, although some say the apricot was first cultivated in India about 3000 BC. Apricots were introduced to Greece by Alexander the Great and the Roman General, Lucullus.
Egyptians usually dried apricots, added sweetener and then used them to make a drink called "amar al-din." which is served cold with sprigs of mint. I'm sure a refreshing drink on a hot summer day in Egypt.
There is an old adage that an apricot tree will not grow far from the mother tree. They prefer a well-drained soil with a pH of 6.0 to 7.0. Apricots are self-compatible and do not require a pollinator tree.
Apricots have a high fiber content and also possess the highest levels of carotenoids which are antioxidants that help prevent heart disease and reduce "bad cholesterol" levels and also protect against cancer.
An interesting story is that American tank-driving soldiers say apricots are taboo, by superstition. Tank driving soldiers will not eat apricots, allow apricots onto their vehicles and often will not even say the word apricot. This superstition stems from Sherman tank breakdowns. I wonder if this is true?
"This special feeling towards fruit, its glory and abundance, is I would say universal..."
Jane Grigson
Jerry and I have a Plumcot tree growing in our yard and the fruit is incredible. Full flavored with a definite apricot flavor. About the size of a medium apple, the fruit is a cross between a plum and apricot. We also have discovered the squirrels and birds love our tree too.
I hope you enjoy the recipes listed below.
I simply adore Chocolate Covered Dried Apricots and I know you will too. Luscious dark chocolate giving way to tender apricots. These make a great gift for Christmas to give to neighbors, bring to a luncheon, church or as a hostess gift.
40 dried apricots
12 oz. dark chocolate (good quality)
Melt the chocolate in a double boiler over simmering water, stirring with a rubber spatula. Remove from the heat when melted and drop the apricots into the chocolate and stir until well coated. Use a fork to lift from chocolate and place on parchment paper. Let dry in a cool place. Note: You can also dip the ends into finely chopped almonds if desired, or just dip half of the apricot into chocolate.
Apricot Kolaches - A Czech pastry; sweet soft yeasty rolls filled with apricots, prunes, cheese, strawberries, sausage, etc., and Texas is big on them. The town of West, TX located halfway between Austin and Dallas is known as the "Kolache Capital of Texas."
Dough
1 1/4 oz. package active dry yeast
4 Tbl. unsalted butter, softened, plus 2 Tbl. melted
1/2 tsp. salt
1 egg yolk
3 1/2 cups all purpose flour
3/4 cup milk
1 tsp. sugar
1/2 cup water (heated to 115 degrees)
3 Tbl. sugar
Filling
6 oz. dried apricots, finely chopped
3/4 cup sugar
1/2 tsp. fresh lemon juice
3/4 cup water
Topping
Mix; 3 Tbl. sugar, 1 Tbl. melted butter and 1/4 cup flour in bowl and set aside
Filling
Combine the apricots and water in a saucepan over medium high heat. Cook, stirring occasionally until water is evaporated and apricots are plump. Add the sugar, lemon juice and 1/4 cup water and cook, stirring frequently until thickened about 10 minutes. Remove pan from heat and let cool.
Pastry
In a bowl, stir the yeast with 1 tsp. sugar, and 1/2 cup heated water; let sit until foamy. In large bowl, beat 4 Tbl. butter with 3 Tbl. sugar until combined. Add salt and egg yolk beat until smooth; Add yeast mixture, 3 1/4 cups flour and milk to form a dough. Knead dough in bowl to form a ball. Cover bowl with a towel and set aside in warm place to rise for 1 hour.
Heat oven to 375 degrees. Divide dough into 16 balls; arrange on parchment lined baking sheet. Brush with remaining 2 Tbl. melted butter; cover with plastic wrap and let rise for 30 minutes. Using back of spoon make indentation in each ball. Spoon 1 Tbl. filling into each and sprinkle with crumb topping. Bake to golden about 30 to 35 minutes.
Chicken and Apricot Pasta Salad
12 oz. bow tie pasta
8 fresh apricots, seeded and cut into quarters
3 chicken breasts, boneless, skinless (cooked and sliced)
1 red bell pepper, julienned
6 scallions, thinly sliced including green part (save some for garnish)
1 1/2 cups fresh baby spinach
1/4 cup sliced almonds, lightly toasted (plus a little extra for garnish)
1 English cucumber, chopped
1 carrot, shredded
Dressing
2 tsp. fresh ginger, minced
1/3 cup rice vinegar
1/4 cup apricot juice
1/4 cup vegetable oil
1 1/2 tsp. toasted sesame oil
2 tsp. honey
1 garlic clove minced
salt and freshly ground black pepper to taste
For dressing; place all ingredients in blender and pulse until dressing comes together, taste and adjust seasonings, set aside Salad; In a pot of boiling salted water, add pasta and cook until al dente, drain and refresh in ice water. Remove to colander and drain well. In a large bowl, add pasta and other ingredients, mixing well with dressing. Place on serving platter and garnish with extra scallion slices and extra sliced almonds.
Apricot Pie
Pastry for double 9-inch crust
1 cup sugar
3 Tbl. all purpose flour
1/4 tsp. freshly grated nutmeg
3 cups fresh apricot halves
1 Tbl. fresh lemon juice
1 Tbl. butter, cut into small pieces
Preheat oven to 425 degrees. Line a 9-inch pie pan with half of the pie crust. In a bowl, combine sugar, flour and nutmeg. Fill the pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all then dot with butter. Cover with top crust, trim and flute edges and make several small slits in top to vent. I like to brush the crust with a little egg wash or milk and sprinkle with sugar.
Chicken with Apricot Sauce
4 boneless skinless chicken breasts
1/4 cup flour for dusting
1/4 cup butter
8 dried apricots, thinly sliced
3 scallions, sliced including green part
1 cup chicken stock (good quality)
1 1/2 Tbl. cornstarch
1 Tbl. honey
3 Tbl. apricot jam
2 tsp. soy sauce
1 tsp. fresh ginger, minced
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
Mix flour, salt and pepper in a bowl. On a work surface with pieces of wax paper, pound chicken breasts to 1/2-inch thick. Dust with flour mixture, shaking off excess.
Melt butter in large saute pan. Add chicken and cook until done about 5 minutes per side. Transfer chicken to platter to keep warmed. To pan add apricots and ginger scraping up any browned bits. Mix broth and cornstarch and add to pan stirring constantly. Add scallions, jam, honey, and soy. Boil until thickened about 3 minutes, taste sauce and adjust seasonings. Place chicken back into pan for just a minute and remove to platter, pour over sauce and garnish with cilantro. Serve with couscous or rice.
Grilled Lamb or Turkey Burgers with Apricot Relish (no buns required)
2 1/2 lbs. ground lamb or turkey
salt and freshly ground black pepper
1 cup fresh apricots, pitted and diced
1/2 red onion, finely chopped
1/2 cup roasted red peppers in jar, drained and diced
2 Tbl. sherry wine vinegar
2 Tbl. olive oil
1/4 tsp. curry powder
1/4 tsp. sugar
1 cup unsalted pistachios, chopped
3 Tbl. fresh mint chopped
Pita bread, oiled and grilled
Tzatziki sauce
Sauce
3 cups plain Greek Yogurt, drained for at least 1 hour
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 large English cucumber, do not peel
1 Tbl. fresh dill, chopped
In a fine meshed colander add some cheesecloth and place over a larger bowl. Add yogurt and drain about 1 hour to remove excess moisture. When yogurt is drained add to a clean bowl. Slice cucumber lengthwise and remove a little of the seeds, shred onto paper towel to remove excess moisture, add to bowl with yogurt. Add salt, pepper to taste and stir in dill and lemon juice. Set aside.
In a bowl add meat and season with salt and pepper. Mix well and shape into patties about 3/4-inch thick.
In a bowl, mix apricots, onion, peppers, vinegar, oil, curry and sugar. Season with salt and pepper to taste. Add chopped pistachios and mint.
Grill burgers to desired doneness. Lightly brush pita bread with olive oil and grill. Place on platter and garnish with relish. Serve grilled pita bread alongside. I like to either make a pita sandwich with sauce and burgers or simply tear off pieces of bread, add a little sauce and a piece of meat and eat that way. Serve with couscous, and a Greek salad.
Apricot Scones
2 cups all purpose flour
1/4 cup sugar
1 Tbl. baking powder
1/4 tsp. salt
1/3 cup cold butter
1/2 cup dried apricots, chopped
1/2 cup pecans, lightly toasted and chopped
2 tsp. orange zest
1 cup heavy whipping cream, plus 2 Tbl.
Sugar for top of scones
Combine dry ingredients into bowl. Cut in butter until mixture resembles fine crumbs. Add apricots, pecans and zest. With fork, stir in 1 cup whipping cream until just moistened. Turn on to lightly floured surface and knead about 6 times. Divide in half and shape into a ball. Flatten each ball into a circle and cut into wedges. Place 1-inch apart onto baking sheet, brush with remaining cream. Sprinkle with sugar. Bake at 375 for about 12 to 15 minutes. Remove to wire rack. Serve warm with butter, apricot jam and a good cup of hot tea.
White Chocolate, Apricot Oatmeal Cookies - What's not to like?
1 1/2 cups all purpose flour
1 1/2 cups old fashioned oatmeal
1/2 tsp. baking soda
1 tsp. salt
2 sticks butter, softened
1/4 cup sugar
1 cup light brown sugar, packed
1 tsp. pure vanilla extract
2 eggs
1 cup white chocolate chips
1 1/2 cups dried apricots, chopped
Preheat oven to 350 degrees. In a bowl mix flour, oatmeal and baking soda. In a mixer bowl, cream butter and sugar until light and fluffy. Add salt, vanilla and eggs beating until well combined. Gradually add flour mixture and beat until combined. Stir in chocolate chips and apricots. Cover and refrigerate 30 minutes.
Drop by heaping tablespoons of dough onto baking sheets. Bake 12 to 15 minutes. Cool on wire rack.
Pork and Apricot Salad
1 lb. pork tenderloin
1 cup apricot jam, good quality
1/4 cup white wine vinegar
2 Tbl. Dijon
salt and freshly ground black pepper
1 tsp. ground ginger
1 bunch scallions, sliced including green part
1/4 cup pecans, lightly toasted coarsely chopped
1/4 cup Maytag blue cheese (my favorite)
Mixed baby salad greens
1/2 cup dried cranberries
2 cups apricots, chopped
white wine
In a saucepan, add apricots and cranberries, cover with white wine and bring to a simmer to soften fruit. You don't want it too soft, so don't let stay in pan too long. Remove and drain.
Combine apricot jam, vinegar, mustard and ginger in small bowl. Reserve 3/4 of this mixture for dressing. Butterfly the pork tenderloin and lay open flat, brush with olive oil and season with salt and pepper. Grill meat until done and brush with remaining apricot mixture during last few minutes of grilling meat. Place meat on cutting board to rest.
On a platter, combine salad greens, apricots, cranberries, blue cheese, pecans and scallions. Slice the pork tenderloin into slices and place on top of salad. Drizzle with the reserved apricot salad dressing.
Squash Soup with Apricots
2 Tbl. butter
1 Tbl. olive oil
1 sweet onion, chopped
1 large butternut squash, peeled and chopped
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1 pear, peeled and chopped
1 cup fresh apricots, chopped
1/2 tsp. cinnamon
1/2 tsp. ground ginger
3/4 cup heavy whipping cream
In a Dutch oven, add butter and olive oil. Add chopped onion and saute until soft, add squash, pear, apricots add chicken stock to cover, bring to boil and then turn down to simmer and cook about 45 minutes until squash is soft. Season with salt and pepper. Place mixture into food processor or blender and puree in batches, add back to saucepan when all is pureed. If at any time you require additional chicken stock add it. Add cinnamon, ginger and stir in heavy cream. Taste and adjust seasonings. Place soup in tureen and serve.
Apricot Salsa - serve over grilled chicken, pork or fish
1 1/2 cups fresh apricots, seeded and chopped
1/2 cup fresh pineapple, chopped
3/4 cup red pepper, chopped
1 English cucumber, seeded and chopped
3 scallions, chopped including green part
1 jalapeno, seeded and finely chopped
1/4 tsp. cumin
1/2 tsp. chili powder
2 Tbl. honey
2 small limes, juiced
zest of 1 lime
3 Tbl. fresh cilantro chopped
Mix honey with lime juice, then mix all ingredients including honey mixture together in a bowl, taste and adjust seasonings and chill until ready to serve.
Apricot Cookies with Amaretto Glaze - I found this recipe in a Dallas newspaper while waiting in the Dr.'s office
1/2 cup butter, room temp.
1/2 cup plus 2 Tbl. sugar
1 tsp. pure vanilla extract
1/4 tsp. cinnamon
1/4 tsp. salt
1 egg
1 1/4 cups all purpose flour
1/2 cup dried apricots, chopped
1/4 cup slivered almonds, lightly toasted and chopped
Glaze
2 cups powdered sugar
7 to 8 Tbl. Amaretto
In large bowl of electric mixer, beat butter and sugar until light and fluffy. Add vanilla cinnamon and salt and mix well. Beat in egg. Stir in flour until blended, mix in apricots and almonds.
Place dough onto plastic wrap in shape of a log abut 12-inches long and 2-inch diameter. Wrap and place in frig for about 2 hours.
Preheat oven to 350 degrees. Place silpat or parchment paper onto baking sheets. Remove dough and slice into 1/2-inch slices. Bake cookies 13 to 15 minutes or until lightly golden. Remove to cooling rack.
Make glaze to desired drizzling consistency and drizzle over cookies. Allow glaze to set about 30 minutes before serving.
Apricot Coffee Cake - My daughter Brittany sent me this recipe, they love it for breakfast
3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 1/4 cups sugar
2 eggs
1 tsp. pure vanilla extract
2 1/4 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup pecans, lightly toasted and chopped
1 (26 oz) can apricot halves, drained
Preheat oven to 350 degrees. Lightly butter and flour a 13x9 baking pan.
In a bowl of electric mixer, cream 1/2 cup butter, cream cheese and sugar until light and fluffy. blend in eggs and vanilla, mixing well.
Combine 1 3/4 cups flour, baking powder, baking soda and salt. Stir alternately with milk into butter cream cheese mixture. Pour into prepared pan. Bake cake for 30 minutes.
Prepare topping; combine brown sugar, remaining 1/2 cup flour and cinnamon in bowl, cut in remaining 1/4 cup butter and stir in pecans.
Remove cake from oven when cooked, top cake with apricot halves and sprinkle with topping. Return to oven and bake an additional 15 minutes or until cake test done.
Bon Appetit
"Feasts are made for laughter"
Ecclesiastes 10:19
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