Apricotsby Sybil Kaplan July 30, 2018
From My Kosher
There is a lot of debate whether apricots originated in Armenia, India or China and even whether the English or Spanish introduced them to America. Rich in Vitamins A and C and fiber, they have high carbohydrate content, mostly in sugar. Still, they seem to be irresistible as a summer nosh.
Here are a few recipes using fresh apricots.
These are Grace Parisi recipes taken from Food & Wine Magazine’s on-line recipe pages.
2 cups pitted apricots, cut into pieces
1 tsp. lemon juice
½ cup sugar
1. Preheat oven to 175-200 degrees F.
2. Drop apricot pieces into a blender and puree. Add lemon juice and sugar.
3. Spray a cookie sheet with vegetable spray. Spread pureed apricots evenly
¼-inch thick on cookie sheet. Place sheet in oven and keep door open. Bake until dry, 3 to 6 hours. Cool.
4. Cut crosswise once, lengthwise 3 times so you have 6 pieces.
5. Cover with plastic wrap and roll up.
3 ½-pint jars
2 pounds pitted apricots, cut into ½-inch pieces
1 ½ cups sugar
2 Tbsp. fresh lemon juice
1. In a nonreactive saucepan, toss the apricots with sugar and let stand, stirring, until the sugar is mostly dissolved, about 1 hour.
2. Add lemon juice and bring to a boil until sugar is dissolved. Simmer until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20-25 minutes. Skim off scum that rises to the surface.
3. Spoon into 3 ½-pint jars, leaving ¼-inch at top. Close and let jam cool to room temperature. Store in refrigerator for up to 3 months.
2 cups apricots cut into halves
2 Tbsp. brown sugar
1 tsp. lemon juice
6 pieces stick cinnamon
1 tsp. brandy
1. Place apricots, sugar, lemon juice and cinnamon in a saucepan with a little water. Simmer until soft.
2. Add brandy and heat. Cool and spoon into a jar.
Apricot Butter (5 cups)
2 pounds halved apricots
¼ cup sugar
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. allspice
2 tsp. lemon peel
1 Tbsp. lemon juice
1. Place apricots in a saucepan. Cook over low heat in their own juices until soft.
2. Puree in a blender and measure. Return to sauce pan, adding ¼ cup sugar for each cup of pulp.
3. Add cinnamon, cloves, allspice, lemon peel and lemon juice. Bring to a boil.
4. Spoon into jars, close and refrigerate.