Blenheim apricots from the Santa Barbara, Calif., farmers market, June 23, 2012
Chinese Apricot Chicken [top]
1 whole chicken, cut up
1/2 cup rice wine vinegar or white wine vinegar
1/2 cup water
1/2 cup sugar
3 tablespoons soy sauce
2 tablespoons sherry
3 tablespoons catsup
2 tablespoons cornstarch
2 tablespoons peanut oil
6 fresh apricots, quartered
3 green onions, cut into 2-inch slivers
1. Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone.
2. Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside.
3. In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown.
4. Halve and quarter the apricots and add to wok. Stir-fry 1 minute.
5. Pour sauce mixture over chicken; cook, stirring until thickened.
6. Garnish with green onion slivers.
Source: California Apricot Council
Apricot Stuffed Chicken [top]
2 tablespoons butter, melted
1 green onion, chopped (1/4 cup)
1/2 teaspoon ground ginger
1/2 cup stuffing mix
2 whole chicken breasts, boned, skin on
4 fresh apricots, halved and pitted (about 1/2 lb.)
1/2 cup apricot jam
1 tablespoon cider vinegar
1. Combine butter, onions, 1/4 teaspoon ginger and stuffing mix. Place chicken skin down and pound with mallet to flatten somewhat. Spoon 1/2 stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around, enclosing filling inside. Tie each chicken roll with a string every two inches.
2. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes, turning once or twice.
3. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush apricot mixture over chicken rolls, continue cooking 5 to 10 minutes longer or until done.
Source: Apricot Producers of California
Apricot Basil Dressing [top]
2 fresh, ripe apricots
2 tablespoons white wine vinegar
1 tablespoons sugar
1/4 cup vegetable oil
1 tablespoon chopped fresh or 1 teaspoon dried basil
1. Combine pitted apricots, vinegar and sugar in blender. Whirl until blended. With blender running, slowly add vegetable oil until thick and smooth.
2. Stir in fresh or dried basil.
Source: Apricot Producers of California
Tangy Apricot Vinaigrette [top]
8 ripe apricots, pitted and diced
2 tablespoons balsamic vinegar
2 tablespoons water
1 large garlic clove
1 teaspoon fresh thyme
2 tablespoons olive oil
1. Combine first five ingredients in a blender and blend until pureed. With blender running, slowly add olive oil; blend until smooth.
Source: Apricot Producers of California
Apricot Syrup [top]
28 to 32 apricots, halved and pitted
1/2 to 1 cup honey
1 to 2 cups sugar
1. Puree apricots to equal one quart; add remaining ingredients and mix well. Bring to a boil in a 3 to 4-quart sauce pan and boil 2 minutes. Pour into sterilized jars and either freeze or process.
2. To process, pour syrup into clean, hot canning jars to within 1/8-inch of tops. Seal according to jar manufacturer’s directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops.
3. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars.
Source: Washington State Fruit Commission
Apricot Pecan Waffles [top]
1 pound fresh apricots
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites
1. Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
2. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
3. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites.
4. Measure 2/3 cup batter for each waffle.
Source: California Apricot Council
Apricot Puree Cake [top]
1 package (18 oz.) lemon cake mix
1/2 cup sugar
4 eggs
1 cup pureed apricots
3/4 cup vegetable oil
Hot Apricot Syrup
1. Combine cake mix, sugar, eggs, apricot puree and oil; mix well. Bake as directed in greased and floured 13 x 9 x 2-inch pan 50 to 60 minutes or until wooden pick inserted near center comes out clean. Pierce entire cake with fork or skewer.
2. Make hot apricot syrup by combining 1 cup sugar, 1/2 cup each pureed apricots and lemon juice and 1 teaspoon grated lemon peel; mix well. Bring mixture to boil.
3. Spoon hot apricot syrup evenly over cake. Allow cake to stand at least 24 hours before serving so cake becomes moist and flavorful.
Source: Washington State Fruit Commission
Golden Apricot Scones [top]
2 cups flour
3 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter or margarine
1 cup diced fresh apricots
1/4 cup milk
2 eggs
1. Combine and mix flour, 2 tablespoons sugar, baking powder and salt. Add butter and cut into flour mixture until mixture resembles coarse cornmeal. Add apricots and toss until pieces are coated with flour mixture.
2. Reserve 1 tablespoon milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened.
3. On a lightly floured board, knead dough gently about 10 times. Pat dough into a 3/4-inch thick round; cut into 8 wedge-shaped pieces. Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.
4. Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.
Source: Washington State Fruit Commission
Apricot Cherry Cobbler [top]
8 fresh apricots, sliced
1/3 cup sugar
2 cups pitted fresh cherries
1 tablespoon flour
1 cup all-purpose flour
1/2 cup yellow cornmeal
1/4 tsp salt
1-1/2 tablespoons plus 1 tsp sugar
2 tsp baking powder
1/2 tsp grated orange peel
5 tablespoons unsalted butter, chilled
3/4 cup low-fat milk
1. Heat oven to 375°F. Combine apricots and 1/3 cup sugar; set aside.
2. Combine cherries and 1 tablespoons flour; set aside. Combine dry ingredients; reserve 1 tsp sugar. Stir in orange peel. Cut in butter until mixture resembles coarse meal.. Add milk; stir just to moisten dry ingredients.
3. Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top. Sprinkle with remaining sugar. Bake 25 to 30 minutes or until golden brown. Cool slightly and serve.
Source: California Apricot Council
Apricot Ice Cream [top]
1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots, diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla
1. Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves.
2. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
3. Pour mixture into ice cream maker; freeze according to manufacturer’s directions.