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Fresh Apricot Recipes

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Alexandra Grablewski

Fresh apricots are the most elusive of the stone fruits: because they are delicate to transport and store, supermarket apricots are usually picked before fully ripening. So to experience these summer stone fruits in their full glory, your best bet is to pick them right from the orchard or buy at a farmer’s market. But when you get your hands on good apricots, they are heavenly! Here are some of our favorite ways to use them.

  • Recipe

    Quick Apricot Jam

    This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.

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  • Recipe

    Brandied Apricot-Almond Slab Pie

    Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

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  • Recipe

    Apricot-Vanilla Sparkling Wine Floats

    A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.

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  • Recipe

    Apricot-Raspberry Buckle

    A buckle is a kind of crumb cake, usually topped with fruit and a streusel topping. This version features a rich yellow cake batter with fresh apricots and raspberries, both in the cake and on top. The name most likely refers to the fact that the streusel sinks (or buckles) into the cake at irregular intervals.

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  • Recipe

    Apricot-Almond Muffins

    Fresh apricots give a sweet-and-sour tang to these light, tender muffins.

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  • Recipe

    Apricots with Moscato & Thyme Syrup

    This delightful salad begins by marinating dried apricots in a sweet Moscato wine. The wine plumps the apricots and then becomes part of a thyme-infused syrup.

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  • Recipe

    Pavlova with Apricots and Almond Praline

    Apricots are more tart than sweet, so they offer a nice contrast to the sugary pavlova and the almond praline. Amaretto’s almond flavor enhances the stone fruit, but brandy is delicious, too.

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  • Recipe

    Fresh Fruit Tart

    This jewel-like fruit tart actually tastes as good as it looks, thanks to a light, creamy pastry cream and a tender pâte sucrée shell. It's up to you which fruits to use on top but we particularly love apricots for their golden-orange hue and sweet-tart flavor.

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