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Apricots - Page 2 of 7

  • Recipe

    Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios

    These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is…

  • Recipe

    Slow-Cooker Braised Apricot Chicken with Carrots

    This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

  • Article

    Light and Fresh Apricot Mint Couscous

    This dish is full of fresh summer flavors like sweet, juicy apricots, cool mint and crisp scallions.

  • 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.

  • Recipe

    Chai-Spiced Fruit Compote with Yogurt

    Chai, an Indian tea made with a blend of spices including ginger, cardamom, cinnamon, cloves, and black pepper, lends a pleasant, subtle aroma to this sweet compote.

  • Recipe

    Homemade Fruit Leather

    Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack…

  • Recipe

    Ricotta Blintzes with Dried Fruit Compote

    This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with a sweet-tart compote of dried cherries, apricots…

  • How-To

    How to Make Fruitcake

    Try the real thing (rum-soaked fruit!) and there’s no going back.

  • Recipe

    Spiced Rum Fruitcake

    Although it’s rich in history and holds a permanent spot in many family recipe boxes, fruitcake is a much-maligned confection in the United States. That’s unfortunate, because this classic rich, dark cake made…

  • Article

    One-Hour Jam from Food in Jars

    Canning expert Marisa McClellan shows how a small batch of peach-plum-apricot jam is truly doable on a weeknight.

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