I have this friend Angel. She really lives up to her name. So when she came to me last week with a food dilemma, I knew I would have to help. Angel is the Curator of the Cohere coworking community here in Old Town, where I tap out these blogs each week in the company of very smart, very fun, very good looking people. Angel has purchased a fruit share from Grant Family Farms for Cohere members to enjoy this summer. While we’ve been enjoying the fruit grab and go style, Angel recently found herself with knee deep in an apricots. She came to me seeking assistance with a quite fantastic dilemma:
What do you do with pounds and pounds of apricots?
Well first up, let’s celebrate. You are about to get to eat some really delicious stuff. Sure, you can store them (and we’re going to get to that, but let’s talk dessert first) but Angel was specifically seeking treat recipes. So Angel, this is for you. My two favorite apricot treats, both easy and delicious.
Adapted from Smitten Kitchen
4T Butter, melted
6T Turbinado or Regular Sugar
1/2c All-purpose flour
Pinch of salt
2T Sliced Almonds
Prepare fruit: Preheat oven to 400 degrees. Pull apart apricots at their seam, remove pits, and tear them one more time into quarters, placing them in a small baking dish (one that holds two to three cups is ideal). Stir in sugar, flour and pinch of nutmeg.
Make topping: Melt butter and stir in sugar, then oats, then flour, salt and almonds until large clumps form. Sprinkle mixture over the fruit. Bake for about 30 to 40 minutes and serve warm.
I made this crumble as an afternoon treat for my fellow Coherians. I served it with ice cream and a touch of the apricot lemon syrup recipe that follows. I assure you, not a bite was left. It only takes a few minutes to assemble, and will get rave reviews.
In addition to the crumble, I made a quick apricot lemon syrup. I love fruit syrups and put them on ice cream, pancakes, pound cakes, or eat them directly out of the jar when no one is looking. Fruit syrups are excellent for canning and make a great gift that looks like it took way more work than it actually did.
Apricot Lemon Syrup
1lb Apricots, Pitted and diced finely
1/4c Lemon Juice
In a saucepan over high heat combine the Apricots, Lemon Juice and Sugar, stirring constantly. Bring to a full boil. Add sugar, and continue stirring to a rolling boiling. Remove from heat and transfer to jars or serving container.
Serve sauce hot or cold, to your preference.
This recipe can be adapted to a variety of summer fruits (cherries, strawberries, plums, etc.). The formula for success:
1lb Fruit : 1lb Sugar : 2 Tbsp Butter
If you would like to stock away some of those apricots for later, your choices include dehydrating, freezing, or canning. To prepare apricots for storage you will need to pit, blanch and peel the apricots (find an explanation of blanching here). Apricots need to be suspended in liquid for freezing or canning. You can use water alone for freezing, but apricots fare better with sugar added. Adding sugar is a necessity for canning apricots.
If you would like to learn more about canning, Kathy Hatfield (of Raspberry Hill Farm) will be doing 2 canning demonstrations in the store on August 14th and 28th from 1 to 4pm.
Do you have a great apricot recipe you would like to share? Know of a good canning resource? Share with us in the comments!
And don’t forget, this Saturday, July 31st, I will be at the Cupboard from 1 to 4pm, answering your veggie questions, offering delicious samples, and looking forward to meeting you. Please stop by!