There is nothing better than a ripe apricot—picked fresh from the tree and eaten right away. Dripping with juice, tasting intensely sweet with a tinge of acidity, eating an apricot is a truly sensual experience.. However, most of us will not experience this because today’s apricots are picked firm and then brought to the market. Most varieties grown today have little flavor, are usually pale, odorless and tart. If you want the old-fashioned apricots, look for Blenheims. This apricot got its name from the Duke of Marlborough’s garden at Blenheim Palace in England. Apricots were probably cultivated in China thousands of years ago. The Spaniards brought apricots to the New World and planted them in the mission gardens of California. If you are lucky, you can find Blenheims in the costal valleys of California This year, I bought a crate (28 pounds) of apricots from one of the road stands in the central valley here in California. They were not Blenheims, but had been picked riper than the commercial kind. I don't know what kind of apricot I bought. They were okay, but I had bought a crate of apricots at the same farm stand the previous year and they were better. I put the apricots in a single layer in my cool downstairs bedroom and immersed myself into cooking them. Most of them became apricot jam. The jam turned out fabulously this year—smooth and velvety with a little crunch from the apricot kernels and texture from the skin. It was just the way we like it—sweet and tart at the same time. I would not omit the pits, as they really add a lot of flavor. For this years recipe, I used 10 pounds of apricots, 6 pounds of organic sugar, 16 cracked and roasted pits and 6 TBS of lemon juice. I was thinking about adding a vanilla bean or a cinnamon stick (or maybe some ginger), but in the end I did no such thing. I like my jam without any other flavors. The fruit itself is enough. My husband likes my cobbler, and I baked two while I still had apricots. I like my cobbler because I use very little sugar, but it tastes delicious. I made the same cobbler for the 4th of July using peaches, blackberries and a few leftover blueberries. I am very found of my German apricot cake with marzipan. It’s easy to make and a real treat for an afternoon tea. Or great for a picnic on a warm summer day. My all-time favorite treat during apricot season are apricot dumplings. In Austria, they are considered a meal unto themselves. To make these, you need quark, a German soft cheese. Whole Foods and Shopper's Corner in Santa Cruz now carries quark. While looking through back issues of my beloved Gourmet magazine from the month of June, I found a shrimp, jicama and apricot salad recipe. My husband loved this salad because it is crunchy, fresh and light. For me, the salad was a little bland, yet it was refreshing and elegant in its presentation. It is a perfect salad if you are counting your calories. I can imagine a salad like this being served decades ago in a fancy private club or hotel. Even though this is not my favorite salad, I decided to post it anyway.
66 Comments
I love apricots and we seldomly get them here in New England. When they do, it's such a short time I usually miss them. However this amazing baker in a town near me makes a apricot doughy breakfast treat in season ( not quite sure what to call it) that makes me swoon. Yes as I'm sure your apricot jam would! By the way, tonight I'm making my blueberry cobbler that is so much like yours except that it does not have eggs in it. I'm going to add fresh raspberries to it as well. Don't have any apricots or peaches or I'd add that too. 🤗
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Gerlinde
7/9/2017 07:50:41 pm
You can pretty much add any fruit to a cobbler. My cobbler has quite a bit of crust and it tastes better when you warm it up in the microwave for a few seconds.
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Robbie Kilpatrick
7/8/2017 12:55:16 pm
I grow 5 varieties of apricots and have two Blenheim trees. This year you missed the harvest.
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Gerlinde
7/9/2017 07:51:40 pm
Did you make some Apricot jam this year?
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7/8/2017 01:05:07 pm
Oh my goodness, Gerlinde! I've never had apricot dumplings and I see that I've been woefully drprived! :D Everything about this post looks delicious. You are so right about garden fresh picked foods being so much better. Huge hugs, my friend.
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Gerlinde
7/9/2017 07:54:04 pm
The apricot dumplings do not appeal to everyone. I love them. Big hugs, my friend.
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7/8/2017 01:17:04 pm
It's a beautiful array of all things apricot. GREG
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Gerlinde
7/9/2017 07:55:25 pm
Next year I add the roasted apricot ice cream.
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Apricot is my favorite jam, I love it. I find it fascinating that you use the pits. They do have a lot of flavor, when you cook them are they soft enough to eat? They must be. lovely jam, the apricots we get here are not really very good most of the time You are so right Blenheim apricots are the best.
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Gerlinde
7/9/2017 08:01:15 pm
I have Alice Water's fruit book. It's a great book and she explains how to use the pits. You have to roast them twice and peel them . They add some crunch and flavor to the jam. It's pretty much her recipe I am using. I talked about it in my original post.
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Gerlinde
7/9/2017 08:02:12 pm
I dream of my own apricot tree.
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7/8/2017 01:39:16 pm
I love baking with apricots. I will be making the German apricot kuchen very soon. Thanks for the great recipes.
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Gerlinde
7/9/2017 08:03:46 pm
Thanks for all your beautiful books. Let me know how the recipe turns out. I like the added marzipan.
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7/8/2017 04:44:44 pm
Wow - you have been busy Gerlinde! So happy your jam turned out great. I've never had the kind of apricot you're talking about - they sound wonderful. I made jam today - and I hope it turned out as good as yours! Have a lovely weekend :)
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Gerlinde
7/9/2017 08:05:52 pm
What kind of jam are you making? I made two kinds of Strawberry jam, it's a lot of work.
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7/9/2017 05:20:09 am
Wow! Your jam looks fabulous Gerlinde. My son Sean LOVES apricot jam. I make him thumbprints cookies and a Hungarian cookie called kifli with apricot jam. I have never made homemade apricot jam though. I'll need to give your recipe a try and send some to Sean. He'll love it!
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Gerlinde
7/9/2017 08:10:15 pm
I don't know if my apricot jam will work with a thumbprint cookie, I think it is too soft.
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7/9/2017 10:30:01 am
Agreed! Apricots are one of summer's gems! I do search out the Blenheims, as the flavor is so phenomenal. Let's share our apricot jams and have a taste testing when we meet up.
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Gerlinde
7/9/2017 08:11:22 pm
We just finished your tangerine jam and it was delicious.
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Gerlinde
7/9/2017 08:18:21 pm
Thanks Cheri, it would be fun to cook with you,
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Virginia Lee
7/10/2017 12:07:32 pm
So incredibly delicious! I shared your apricot jam with Ingrid & Dennis and they loved it:)
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Gerlinde
7/10/2017 10:14:22 pm
Thank you for commenting my friend, I appreciate that.
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7/10/2017 12:31:43 pm
Apricots and shrimp - that is a new combination for me but it looks inviting. Will have to try your peach cobbler recipe.
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Gerlinde
7/10/2017 10:12:29 pm
This cobbler has a cake like topping that tastes better warm. I microwaved mine before serving.
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7/10/2017 03:29:14 pm
Loving all of these recipes for apricots and especially have never made an apricot dumpling. We must try this recipe! The stone fruit season is so short so we need to get on this soon.
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Gerlinde
7/10/2017 10:16:01 pm
The apricot dumplings are a real treat for me.
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David
7/10/2017 10:19:07 pm
That is so sweet David. You need Quark but not the soft runny one. In Austria , they are a special meal and called Marillenknödel .
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Gerlinde
7/11/2017 08:28:34 am
Penny, you are so good with words, Apricots taste like summer. I like that.
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Gerlinde
7/11/2017 03:21:07 pm
Isn't it wonderful to connect like this.
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Gerlinde
7/11/2017 03:23:12 pm
Finding good apricots is not easy. It's great to have a friend with a tree.
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7/12/2017 08:31:24 am
Apricots are really great. Your photos are so lovely and delightful to look at, warm greetings!
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Gerlinde
7/17/2017 08:55:41 am
Thank you, I am still learning to make better photos.
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7/12/2017 09:49:07 am
Loved baked fruit desserts! Tough to beat a cobbler or a crisp, but I'm open to pie, betty, grunt, etc. (Love all those names!) Anyway, apricot love is a good thing. Fun read -- thanks.
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Gerlinde
7/17/2017 08:57:06 am
Hi John, I have to look up a grunt, it sounds interesting. Thanks for the comment.
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7/17/2017 08:27:47 am
I definitely have to try the apricot jam. I adore apricots, Gerlinde!
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Gerlinde
7/17/2017 08:59:01 am
My apricot jam is a winner in my household. It has half the sugar of other jams .
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Oh, I love apricot jam and yours looks so delicious, Gerlinde! Cobblers and all are fantastic. Since I live in the Chicago area, that's not a fruit we see often, and when it's available it's usually hard as a rock so guess I will have to be happy buying a jar at the grocery store. So lucky you in CA and interesting history with it named after the Duke of Marlborough’s garden! Thanks for sharing!
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Gerlinde
7/17/2017 09:18:24 pm
Good apricots are hard to come by even here in California, but we do have them. Do you have gooseberries in Illinois, that's my favorite berry from Germany.
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7/18/2017 09:26:20 am
Good apricots are hard to find especially here in CO. I love what you've done with yours! Apricot juice has always been one of my favorites from when I was a child. For some reason my mother always bought it for me in big cans!
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Gerlinde
7/18/2017 10:01:34 am
You know , I remember drinking apricot juice in Germany. I was going to share a cake recipe using canned apricots but it needs a lot of work before I can post it.
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Gerlinde
7/18/2017 07:18:07 pm
Thank you!
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Diane
7/20/2017 12:08:29 pm
I finally read the secret to your delicious apricot jam! Roasted apricot pits! All these years an apricot farmer and I had never tried it. I have to admit, your apricot jam is my favorite!
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Gerlinde
7/20/2017 12:09:58 pm
Thank you Diane, you are so sweet.
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Deb Gomez
7/20/2017 02:56:41 pm
I had a Tilton apricot tree which gave the most wonderfully flavorful fruit. I used the pit kernals for their flavor as well. One of my favorite recipes was an apricot clafoutis with a bit of Grand Marnier. Can't wait to try some of your recipes!
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Gelinde
7/20/2017 03:27:35 pm
I love to get your recipe for clafoutis. It sounds delicious.
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7/21/2017 12:32:40 pm
I totally agree, apricots are the summer's most sensual fruit, warm off the tree they are unbeatable! I'll try your cobbler, it sounds like a classic!
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Gerlinde
7/21/2017 01:52:39 pm
My cobbler has a cake like topping. I hope you like that. Thanks for the comment.
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7/21/2017 05:04:04 pm
Absolutely lve apricots and I cant wait have them again in summer!Love apricots jam and love yours recipes !
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Gerlinde
7/22/2017 09:47:35 am
Thank you Gloria, your summer will come soon.
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Gerlinde
7/28/2017 09:27:50 pm
Thank you Francisca
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Gerlinde
7/29/2017 07:11:29 am
I agree, peaches are incredible if they are ripened on a tree. I remember having a tree ripened peach in Northern Italy , it was juicy and delicious.
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7/30/2017 08:12:00 am
Gerlinde, how I would love getting my hands on a crate of good apricots! I like that you don't add other flavors to your jam. So often people feel compelled to make apricot-pineapple instead of apricot. Why? And adding other flavors, no. All your apricot dishes look wonderful.
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Gerlinde
7/30/2017 04:54:54 pm
Thank you Jean, I had a lot of fun with my crate of apricots.
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8/7/2017 12:18:38 am
Lieber Gerlinde, I think I would take your Marillenknödel, now, for breafast with my coffee. I love that recipe and I never get around to making it. Your lovely post is a great reminder that I have been talking about a recipe for those apricot dumplings for the longest time but have not found the time to make it but should!!
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Gerlinde
8/7/2017 07:09:16 am
Thank you Andrea, I absolutely love apricot dumplings. If you ever come upon a different recipe that you think is good, please let me know.
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Gerlinde
9/29/2017 08:33:33 pm
You are right, there is nothing better than a ripe apricot picked from a tree .
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