Good humus grows Royal Blenheim apricots, renowned for amazing flavor. The season is short, lasting only 3 weeks or so in June, but one taste and you will be hooked
2 1/2 pounds fresh apricots (7 cups sliced)
3 cups crushed pineapple (undrained)
5 cups sugar
Wash and slice apricots. Mix with sugar and pineapple. Cook until thick (about 25 minutes). Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10, minutes. Yield: 6 eight oz. Jars.
10 cups apricots (sliced)
1/2 cup water
2 tablespoons orange juice (concentrate)
1 tablespoon grated orange rind
Wash, pit, and slice apricots. Add water and cook until soft. Press through sieve. Measure and to cup pulp add 2/3 cup sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized Kerr jars to within a 1/2 inch of top. Put on cap, screw band firmly tight. And process in boiling water bath 10 minutes. Yield: 8 eight oz. jars.
Dash of salt
¼ cup butter
½ cup snipped dried apricots
¾ cups packed brown sugar
½ cup shredded coconut
1 tsp vanilla
2 Tablespoons flour
2 Tablespoons butter
2 teaspoons shredded orange peel
1 ¼ cup powdered sugar
1-2 tablespoons juice of orange
½ cup chopped walnuts
Combine flour and salt. Cut in butter until crumbly; press into bottom of a lightly greased 11x7x1 ½-baking. 10pan. Bake at 375 fir 1 minutes. Meanwhile in a small saucepan combine apricots and enough water to cover. Bring to boiling; reduce heat. Simmer covered for 10 minutes; drain. Stir together brown sugar and eggs till combined. Stir in drained apricots, walnuts, coconut, and vanilla. Add flour; stir until combined. Spread apricot mixture evenly over baked crust. Bake 375 for 15 minutes; cool. For the frosting: beat butter and orange peel with mixer until combined. At low speed gradually beat in the powdered sugar. Add orange juice a little at a time, until it is spreading consistency. Spread frosting over cooled bars and sprinkle with the walnuts.
Put through a ricer or a sieve…or not I didn’t jus blended the fruit up as best as possible.
3 ½ cups canned or fresh apricots
2 ¼ cups orange juice
6 tablespoons lemon juice
1 cup sugar
Stir in a pot, bring to boil for 5 minutes. Chill then churn freeze.
Apricot Cherry Crisp
1 ½ pounds apricots, quartered about 6 cups
½ pound of cherries pitted about 2 cups
Zest of 1 lemon, minced
1 generous teaspoon grated fresh ginger
½ cup sugar
2 tablespoons flour
Preheat the oven to 375 degrees. Make the topping, toss the rest of the ingredients together in a mixing bowl and then place in a 9 inch square baking dish. Level the fruit and cover with the topping. Bake for 45 to 50 minutes until the crisp is golden brown and the juices bubble around the sides of the dish. 2 cups whole grain pastry flour
2 cups rolled oats
2 teaspoons ground cinnamon
½ teaspoon cloves
½ cup butter softened
In a medium bowl combine the flour, oats, cinnamon and cloves. Using your hands or a pastry blender, work the butter into the flour mixture until the pieces are about the size of peas.
Apricot Frangipane Galette
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons butter
1/3-1/2 cup water
Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea size chunks. Sprint the ice water over top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a dish and refrigerate for 15 minutes if the butter feels soft.
1/3 cup crushed amaretti biscotti or dry bread crumbs 12 large ripe apricots sliced in half
3 tablespoon butter melted
3 tablespoons sugar or more to taste
Preheat the oven to 425. To form the galette, roll it out on a lightly floured counter into a 14 inch irregular circle about 1/8 inch thick. Fold it into quarters and transfer it to a sheet pan or a cookie sheet without sides, unfold. Leave a border of 2 inches or so to cover the center of the dough with the crumbs. Arrange the apricots over the crumbs cut side down, making a single layer or overlapping them if they’re very large or if you have extra fruit. Fold the edges of the dough over the fruit, overlapping to make wide pleats. Brush the dough with butter and drizzle any remaining butter over the fruit. Sprinkle both the crust and apricots generously with sugar. Bake for 15 minutes, then reduce the het to 375 and continue to bake unit the fruit is tender and the crust is browned, 20-26 minutes more. Remove and let cool to lukewarm before serving. Slice into wedges and serve with crème fraiche, a scoop of honey ice cream or vanilla ice cream.
Apricot Ice Cream
This can actually be any fruit ice cream flavor
Makes 4 Quarts
2 ½ cups sugar
6 cups milk
4 cups light cream
2 teaspoons salt
Blender full of fruit
Beat eggs until light, add sugar gradually, beating until mixture thickens. Add remaining ingredients and mix thoroughly, including your pre-blended fruit (I use an entire blender full which is at least a quart): freeze in ice cream maker.