I have an apricot tree. Between early spring’s wet weather and high winds, the little emerging buds often end up on the ground. Some years the tree bears no fruit; last year we got one apricot. Just one. But it was the most delicious tree-ripened apricot I have ever tasted. Picked on a warm afternoon, it was juicy and fragrant and just melted in my mouth. Needless to say, it was a lesson in quality over quantity. Since apricots have a less-than-two-months availability and only about 20 percent of the world’s apricot crop is sold fresh, quality is fleeting and sometimes pricey. But if you can get them, make an effort. These orange-to-crimson blushing beauties are loaded with beta carotene, the plant form of vitamin A, high in potassium and low in calories. Their sweet-tart flavor enhances everything from sauces and salsas to entrees and desserts. Here are a few recipes to try.
Warm apricots stuffed with blue cheese
and walnuts
You’ll need good tree-ripened apricots for this simple but elegant appetizer. Originally created by Mustards Grill in Napa, Calif., the recipe was published in “Fast Appetizers” by Hugh Carpenter and Teri Sandison; serves 10 to 20.
15 fresh tree-ripened apricots
Juice of 1 lemon
1/3 cup walnut pieces
1/2 pound blue cheese
1 1/2 ounces thinly sliced country ham
3 cups baby spinach leaves or arugula leaves
1 tablespoon extra virgin olive oil
Preheat oven to 325 degrees. Cut apricots in half; remove pits. Drizzle lemon juice over cut sections. Toast walnuts on a baking sheet until golden, about 15 minutes. Coarsely chop nuts; mix with blue cheese until evenly combined. Fill hollow of each apricot with mixture. Wrap each apricot half with a single layer of ham, securing with a toothpick. With refrigeration, this dish will keep up to 8 hours before cooking.
Toss spinach or arugula leaves with olive oil; place in an even layer on a serving plate. Grill or broil apricots, cheese side up, until cheese starts melting, 30 to 60 seconds. If grilling, brush grill with oil first. Place apricots on top of greens and serve immediately.
Apricot-jicama salsa
This clean, crunchy salsa is great with grilled fish, such as ahi steaks. Recipe from Cook’s Illustrated magazine; makes about 4 cups.
1/2 pound jicama, peeled, sliced thin, then cut into 1/4 inch strips
4 apricots, pitted and cut into 1/2 inch slices
2 tablespoons minced fresh cilantro
1/2 small red onion, halved and sliced thin
1/2 small red bell pepper, cored and sliced thin
1 tablespoon minced chipotle peppers
2 tablespoons juice from 1 lime
1 tablespoon olive oil
Salt and fresh ground black pepper
Mix all ingredients in a large bowl, including salt and pepper to taste. Toss lightly. Refrigerate until ready to use.
Chicken and
apricot stew
From Martha Stewart Living magazine comes this Moroccan tagine-style, savory stew to serve over couscous or rice. Makes 4 servings.
4 chicken legs and thighs, about 3 pounds
Coarse salt and fresh ground black pepper
1/4 cup cooking oil
1 yellow onion, halved and thinly sliced
1 large garlic clove, minced
1 1/2 pounds small ripe apricots (10-12) pitted and quartered
3/4 teaspoon ground cinnamon
1/4 teaspoon saffron threads
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
4 tablespoons honey
Season chicken with salt and pepper. Heat oil in a large skillet over medium high heat until hot but not smoking. Add chicken; cooked until browned, about 4 minutes per side. Transfer to a paper towel-lined plate. Drain off all but 2 tablespoons of the oil. Reduce heat to medium. Add onion and cook, stirring, until lightly browned, about 7 minutes. Add garlic; saute briefly. Add apricots, cinnamon, saffron, ginger, coriander, 2/3 cup water and 2 tablespoons of the honey. Season with salt to taste. Return chicken to skillet; bring to a simmer. Cover, reduce heat to low, and cook until chicken is done and liquid is thickened, 45 to 50 minutes. Add remaining 2 tablespoons honey and salt to taste. Place chicken on serving platter; pour sauce over. Serve with hot couscous or rice.
Honey-poached apricots with star anise
Star anise, ginger and vanilla bean combine for a refreshing dessert with exotic flavors. Recipe from Bon Appetit magazine; makes 4 servings.
1 pound firm ripe apricots
3 cups water
1/2 cup honey
4-by-1/2 inch strip lemon peel, yellow part only
1 tablespoon fresh lemon juice
Three 1/8 inch thick slices fresh ginger
1 star anise
1/2 vanilla bean, split lengthwise
Vanilla yogurt or frozen yogurt
Fresh mint leaves for garnish
Cut apricots in half, discard pits. Combine the water, honey, lemon peel, lemon juice, ginger and star anise in a heavy medium saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring to simmer over high heat, stirring to dissolve honey. Add apricots; reduce heat to low and simmer until apricots are tender, about 7 minutes. Using a slotted spoon, transfer apricots to a medium bowl.
Increase heat to high, boiling until syrup reduces to 2/3 cup, about 30 minutes. Strain over apricots, then cool to lukewarm. Cover and refrigerate a few hours or overnight. Spoon apricots into shallow serving bowls; spoon some syrup over. Top with a dollop of yogurt or frozen yogurt and garnish with fresh mint.
Baked apricots with buttered bread crumbs
If you have slightly green, underripe apricots, baking will improve their flavor. The bread crumbs make a light, buttery crust. Recipe from “The Savory Way” by Deborah Madison; makes 4 servings.
1 1/2 pounds fresh apricots
4 to 5 tablespoons sugar
2 tablespoons water
2-inch vanilla bean
2 cups fresh bread crumbs made from white bread
1/4 cup melted unsalted butter
Preheat oven to 350 degrees. Wash apricots, slice them in half, and discard pits. Toss apricots with the sugar.
Put the water in the bottom of a glass pie plate or baking dish. Slice vanilla bean in half lengthwise and lay it in the water; set apricots on top. Toss bread crumbs and melted butter together, then spread them over the apricots. Bake until bread crumbs are lightly browned and fruit is tender, about 25 minutes.
Let dessert settle and cool before serving it warm with a bowlful of lightly whipped cream sweetened with sugar and a drop of vanilla, if desired.
