Apricot Recipes

Apricot Scones

Sweet Apricot Logs

Apricot and Olive Oil Cake

Apricot Lattice Pie

Apricots with Balsamic Vinegar

Golden Apricot Scones

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Course: Breakfast
Keyword: Apricot
Servings: 8
Calories: 227kcal

Ingredients

  • 2 cups flour
  • 3 tbsp sugar, divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter or margarine
  • 1 cup diced fresh Washington apricots
  • 1/4 cup milk
  • 2 eggs

Instructions

  • 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. Reserve 1 tablespoon milk; mix remaining milk and egg. Add milk mixture to flour mixture and stir until moistened. 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. Bake at 450°F 12 to 15 minutes or until golden brown and wooden pick inserted near center comes out clean.

Nutrition

Calories: 227kcal | Carbohydrates: 30.1g | Protein: 5.3g | Fat: 9g | Cholesterol: 54.3mg | Sodium: 341mg | Fiber: 1.1g
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Fresh Apricots with Balsamic Vinegar

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Servings: 4
Calories: 177kcal

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 tsp teaspoon sugar
  • 1/8 tsp ground black pepper
  • 2 cups pitted and quartered* fresh Washington apricots
  • 1/2 cup mascarpone cheese

Instructions

  • Combine balsamic vinegar, sugar and pepper; mix well. Pour over apricots and mix gently. Portion into individual serving dishes and top each serving with mascarpone cheese.

Nutrition

Calories: 177kcal | Carbohydrates: 13g | Protein: 3g | Fat: 12g | Cholesterol: 41mg | Sodium: 13mg | Fiber: 1g
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Sweet Apricot Logs

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Servings: 6
Calories: 311kcal

Ingredients

  • 2 cups pitted Washington apricots
  • 1/2 - 17.3 oz package frozen puff pastry*, thawed
  • 1/4 cup packed brown sugar
  • 1 tsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup butter, melted

Instructions

  • Cut apricots vertically into eighths. Spread puff pastry dough on lightly floured board. Roll to a 12x8-inch rectangle.
  • Cut dough into six 4-inch squares.
  • Mix brown sugar, cornstarch, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture.
  • Sprinkle remaining brown sugar mixture over apricots in medium bowl. Drizzle butter over mixture.
  • Gently toss to coat apricots with sugar mixture.
  • Arrange apricots in a diagonal row on each of 6 puff pastry squares.
  • Fold two opposite corners of each toward center to form into a piece with pointed open ends.
  • Moisten folded points with water and press to seal. Sprinkle lightly with reserved brown sugar mixture.
  • Bake at 400˚F 20 to 22 minutes or until lightly browned. Remove to baking rack and cool.

Notes

Serving suggestion: If desired, serve with vanilla ice cream or whipped cream.

Nutrition

Serving: 6g | Calories: 311kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Cholesterol: 21mg | Sodium: 282mg | Fiber: 2g
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Apricot and Olive Oil Cake

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Ingredients

  • 3/4 cup (150 g) sugar
  • Zest of 1 lemon, finely grated
  • 2 Large eggs
  • 3/4 cup coconut milk (I used canned light coconut milk)
  • 1/2 cup olive oil, plus more for pan
  • 1 tbsp vanilla extract
  • 1 tbsp almond extract
  • 1 cup all-purpose gluten-free flour
  • 3/4 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Large Pinch sea salt
  • 7 apricots, halved and pit removed
  • 2 tbsp tablespoons finely chopped pistachios
  • Powdered sugar, for topping

Instructions

  • Preheat oven to 375F (190C). Line a 9-inch cake pan with a circle of parchment paper and brush sides and bottom with a bit of olive oil.
  • In a bowl, mix the sugar and zest together. Work the zest into the sugar rubbing between fingers. This releases the natural oils in the zest. Add the eggs, coconut milk, olive oil, vanilla extract and almond extract. Whisk together until smooth.
  • In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt. Add the liquids into the dry ingredients and whisk to combine. Pour into the prepared cake pan. Top the cake with the apricots while overlapping slightly.
  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about an hour. Let the cake cool in the pan for 15 minutes until cool enough to handle. Invert onto a cooling rach and let cool completely before serving with chopped pistachios and dusting of powdered sugar.
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Apricot Lattice Pie

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Servings: 8

Ingredients

  • Pastry for 2-crust 9-inch pie
  • 6 cups pitted and halved Washington Apricots
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground cinnamon
  • 1/8 tsp each, salt and ground all spice
  • 1 tbsp butter or margarine
  • 3 tbsp powdered sugar
  • 1 to 2 tbsp lemon juice

Instructions

  • Toss apricots with sugar, flour, cinnamon, salt and allspice; mix well.
  • Turn mixture into pastry-lined 9-inch pie plate. Dot with butter.
  • Roll out and cut remaining pastry into 3/4-inch side strips. Weave over filling into lattice top. Tuck in edges, seal and flute.
  • Microwave on high 10 to 12 minutes or until filling begins to bubble; rotate one-quarter turn after 5 minutes. Bake at 400°F 15 to 20 minutes or until top is golden.
  • Mix powdered sugar and lemon juice until smooth. Brush top of pie with mixture.
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