Frozen Apricot Recipes

Shiraz Vineyards froze apricots for us to enjoy in the winter and they have a great sweetness.  When they are frozen, you need to either pick a recipe that does not require texture or follow advice from Dena.

Dena’s advice:

Let the apricots thaw about halfway, then place in boiling water to retain the texture.

Apricots can be part of a main dish with chicken, inside a quinoa and vegetable side dish, in a curry, jam or dessert.  Here are a few recipe suggestions.  The first one requires no cooking experience and you can use the apples from today’s share.  Enjoy.

Amy Hetager, CSA Blogger

Apricot and Apple Compote

2 apples, peeled and diced

1.5 lbs of frozen apricots, thawed (keep any juice)

1 tblsp of butter

1 tsp anise (you can substitute cinnamon)

Melt the butter and apricot juice in a pan.  Add the diced apples and anise and saute for a few minutes.  Add the apricots and cook until some of the apricots break down.  Enjoy this as a chunky dish or puree with a hand immersion blender to keep the consistency that you want.  If you want a thin sauce, add to a blender with a little water.  Enjoy over chicken, pork, oatmeal, yogurt or by itself as a dessert.

Apricot Chutney

This recipe was posted back in November when I made the chutney from frozen apricots and aromatic five spice powder that I blended from scratch.  Both of these are completely easy recipes.  I altered the five spice powder to include white peppercorns so that I did not have to hunt for Chinese ingredients.  It turned out great and is in a little jar on my spice rack to use in cookies, veggie dishes and on beef or pork dishes.  Last time I fell in love with the aroma in the kitchen and the taste of the chutney and placed in a pint jar in my refrigerator.  It lasts for about six weeks due to the spice content, but unless you eat chutney everyday as a routine now, I would put it in smaller jars and can it.  I highly recommend this recipe and may even make it again.

Recipes for Apricot Chutney and Five Spice Powder

Apricot Chutney, Chicken and Artichoke Pizza

I had so much delicious chutney in December that I started creating new ways to enjoy it.  Chutney tastes great on chicken so I whipped up this pizza.  Totally easy and very tasty way to use chutney.

Pizza dough from the refrigerated section at the grocery store (or make your own)

1/2 cup apricot chutney

1 can of artichokes in water, processed or chopped small

1 chicken breast, cooked and shredded

1-2 cups of mozzarella cheese grated (I used the Mesa Top Farm cheese)

Heat oven to 450 degrees. If you have a pizza stone or stone pan use it.  I sprayed the bottom with oil to make sure it did not stick.  Roll the dough out and place on the pan.  Pour the chutney over the dough, like pizza sauce.  Spread it thin so that your pizza cooks evenly.  Add the chicken and artichokes (you could skip them if you want as this is as good with just chicken). Add the cheese to cover.  Bake for 15-20 minutes depending on your oven and the type of pan used.  Check under the pizza to make sure that the dough cooked through and is nice and crispy.  Enjoy and send any comments or suggestions that you have to

Apricot Jam

David Lebovitz always has the most flavorful jams and beautiful pictures in his cookbooks and on his website.  Apricot is about my favorite type of jam because you can enjoy it in baked goods, on top of tarts to make a deliciously shiny texture and of course on toast.  If you don’t make this jam, at least visit his website to read the post and see the apricot photos.  Our frozen apricots will not be as beautiful, but I feel they will make great jam that you can store and enjoy all winter.

Click here for the recipe

Apricot Cobbler

Cobbler is one of the easiest desserts to make and this recipe is straightforward.  I have used one very similar for pears, apples, peaches and cherries.

Click here for the recipe


1 Comment

Filed under Recipe

One response to “Frozen Apricot Recipes

  1. Lynn

    I was pleased to find recipes for frozen apricots as we have several trees and many of them end up in our freezer.
    thank you

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