Apricot Pasta Salad

4 oz. Fusilli (corkscrew) pasta
6 fresh apricots (3/4 lb), cut into quarters
1 whole chicken breast
2 small zucchini (1/2 lb), julienned
1 red bell pepper, julienned
1 tbsp chopped fresh basil or 2 tsp. Apricot Basil Dressing (recipe follows)

Cook pasta as package directs; drain and let cool.  Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl.  Toss with dressing.  Makes 4 servings.


Apricot Basil Dressing

2 apricots
2 Tbsp. white wine vinegar
1 Tbsp. sugar
1tbsp fresh basil (or 1 tsp. dry basil)
1 /4 cup vegetable oil

Combine 2 fresh ripe apricots (pitted), 2 Tbsp. white wine vinegar and 1 Tbsp. sugar in blender, whirl until blended.  With blender running, slowly add 1/4 cup vegetable oil until thick and smooth.  Stir in 1 Tbsp. chopped fresh basil or 1 tsp dried basil.  Makes 1 cup.


Apricot Stuffed BBQ Chicken

2 whole chicken breasts, boned w/skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. unsalted butter, melted
1/2 tsp. ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 Tbsp. cider vinegar

Place chicken skin side down and pound with a mallet to flatten slightly.  Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger.  Spoon stuffing mixture in a strip along center of each breast.  Place apricot halves on top of stuffing.  Wrap chicken around filling; tie each chicken roll with a string every 2 inches.  Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes.

Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger.  Brush jam mixture over chicken rolls; continue cooking until done. 

Makes 4 servings.


Apricot Cobbler

1 lb. fresh apricots, halved

1 cup flour
1 cup sugar
1/4 cup shortening
1 egg
1/2 tsp. salt
2 tsp. baking powder

Sprinkle topping over apricots; bake at 350� for 30 minutes.  
Delicious served with ice cream!

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Fresh Apricot Dessert Topping

2 cups sliced fresh apricots
1 Tbsp. granulated sugar
2 Tbsp. apricot nectar or orange juice
Muscat dessert wine

Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt, etc.

Recipe taken from www.Califapricot.com

Savory Fresh Apricot Bites

4 oz. cream cheese
12 apricots, halved
1/2 cup pistachios, finely chopped

Stir cream cheese until smooth; spoon into apricot halves.   Sprinkle with pistachios.  Serve as an appetizer, snack or dessert.

Recipe taken from www.Califapricot.com

Chilled Apricot Salad

1 cup fresh apricots, halved or quartered
1 cup pineapple chunks, fresh or canned
2 oranges peeled and cut into bite sized
1 pint sour cream

Combine all ingredients and gently stir to blend thoroughly.  Cover and chill in refrigerator for 24 hours or more.  Spoon into sherbet glasses or into chilled lettuce cups.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Apricot Sunshine Breakfast Cake

8 fresh apricots
1/4 cup soft shortening
1 1/2 cups sifted flour
1/2 tsp. salt
1 or 2 Tbsp. butter or margarine
12 walnut halves
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
1 egg
cinnamon (optional)

Heat oven to 375�. Mix sugar, egg and shortening thoroughly.   Stir in milk. Blend in flour, baking powder and salt.  Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish.

Halve and pit apricots.  Place rounded side up in rows of four.  You may need fewer or more apricots, depending on their size.  Spread cake mixture over apricots.  Bake 25-35 minutes.  When done place a plate over pan and flip cake out of pan.  Place a walnut half in each apricot cup.  Serve warm.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Apricot Crumble

2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 Tbsp. lemon juice
1/2 cup brown sugar
2 Tbsp. melted butter
light cream

Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.  Blend gently with sliced apricots.  Spread in shallow buttered baking dish. Bake at 350� for 25 minutes.  Serve with light cream.
Makes 6 servings.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Apricot Ice Cream Pudding

1 package (3 1/4 oz) vanilla tapioca pudding
1 teaspoon ground cinnamon
4 fresh apricots
1/2 pint vanilla ice cream

Prepare tapioca pudding according to package directions.  When tapioca is removed from heat, stir in cinnamon.  Pour into serving dishes and chill until set. 

To serve: Cut apricots into sections and arrange on tapioca.   Cut ice cream into cubes and drop in center of tapioca an apricots. 
Serve at once. Makes 4 servings.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Easy Apricot Fritters

Fresh Apricot halves
1 cup sifted flour
1 Tbsp. melted butter
2 eggs
1/8 tsp. salt
2 tsp. lemon juice

Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream.  Dust apricot halves with flour and dip in batter.  Fry in deep cooking oil or shortening.  Drain and dust with powdered sugar. 

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Fresh Apricot Ripple Ice Cream

1 1/2 cups pureed or mashed fresh apricots
1 Tbsp. fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 teaspoon almond extract

Mix puree with lemon juice and sugar.   Chill for 30 minutes.  Soften ice cream slightly.  Whip cream and add flavoring.  Mix puree, ice cream and cream quickly but not thoroughly- just enough for a ripple effect. Freeze until firm.  Serve with additional fresh apricots for a tangy topping.  Serves 6-8.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Apricot Nectar

1 quart apricots
1/2 cup sugar
1 quart water
1 Tbsp. lemon juice

Wash and pit fresh fruit.  Boil fruit and water 5 minutes.   Strain.  Add sugar and lemon juice and bring to a boil.  Makes 1 1/2 quarts.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Mixed Greens with Apricot
Vinaigrette, Goat Cheese & Walnuts

Fresh Apricots, sliced
1 Tbsp. balsamic or red wine vinegar
1 Tbsp. water
1 small clove garlic
1/2 tsp. fresh thyme or 1 tsp. dried thyme
1 Tbsp. olive oil
8 cups mixed greens
3 oz. goat cheese
1/4 cup chopped walnuts
Black pepper to taste

In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts.

Apricots & Roasted Chicken in Pasta

1 package bow-tie noodles
2 chicken breasts, sliced
1/3 cup chopped green onion
salt & pepper, to taste
2 Tbsp. margarine
1 1/2 cups half & half
Apricot halves

Cook noodles accordingly. In a med. saucepan, simmer half & half 4 minutes. Add margarine, onion, chicken & apricots; continue simmering 2 minutes.  Pour over pasta and serve immediately.

Southwestern Apricot Salsa

Fresh Apricots
4 oz. red onion
1 oz. olive oil
1 oz. cilantro, chopped
1 oz. lime juice
1 oz. lemon juice
2 tsp. white wine vinegar
chopped Jalapeno pepper, minced
1/2 tsp. lime peel, grated
1/2 tsp. ground cumin
White pepper, to taste
salt, to taste

Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until served.


Apricot Cheese Tart

36 oz. cream cheese
6 oz. granulated sugar
6 oz. heavy cream
6 eggs
2 oz. orange liqueur
Apricots, halved
3 11" prebaked tart shells
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon peel
12 oz. red currant jelly
6 oz. sliced almonds
1 1/2 oz lemon juice

Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350� for 15 min (or until set). Arrange apricot halves over baked tart in concentric circles (make sure apricots are dry!) Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served.

Warm Apricot Topping

1 pint water
12 oz. granulated sugar
8 oz. butter
2 oz. brown sugar
4 oz. orange juice
1 can of canned apricots OR 1/2 lb. fresh apricots
2 oz. lemon juice
2 oz orange liqueur
1 oz. apricot brandy
1/2 tsp. brown cinnamon

Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For French toast, pancakes, ice cream.

Pickled Apricots
elegant accompaniment to meat and poultry

7 lbs apricots(unpeeled, whole)
6 cinnamon sticks
4 lbs. sugar(may be all or part brown sugar)
whole cloves
1 pint vinegar

Wash apricots and stick 2-3 cloves into each one.  Boil cinnamon sticks and vinegar together.  Put apricots into syrup and boil gently until soft, but not mushy.   Pack into sterilized hot jars with one cinnamon stick in each jar- seal at once.

Brandied Apricots
Follow directions for pickled apricots.  Add 1 Tbsp. brandy to each pint of pickled apricots just before sealing.