www.sunnycovechef.com
  SUNNY COVE CHEF
  • Home
  • Food Philosophy
  • Recipe Index
    • Desserts
    • Seafood
    • Main Dish
    • Jam
    • Salad
    • Soup
    • Appetizers
    • Miscellaneous
    • Vegetables
    • Pasta
  • About
  • Contact
  • Wanderlust Blog

Apricot Love

7/7/2017

66 Comments

 
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..
Apricot cobbler
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
 Apricot Jam
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.
review recipe for apricot jam
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.
Picture
review recipe for apricot cobbler
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.
German Apricot Cake
German Apricot Cake with Marzipan
review recipe for German apricot cake
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.
Apricot Dumplings
review recipe for apricot dumplings
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.
Apricot Jicama shrimp salad
review recipe for apricot jicama shrimp salad
66 Comments
Pamela link
7/8/2017 12:17:17 pm

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. 🤗

Reply
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.

Reply
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.

Reply
Gerlinde
7/9/2017 07:51:40 pm

Did you make some Apricot jam this year?

Reply
Teagan R Geneviene link
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.

Reply
Gerlinde
7/9/2017 07:54:04 pm

The apricot dumplings do not appeal to everyone. I love them. Big hugs, my friend.

Reply
Sippity Sup- Serious Fun Food link
7/8/2017 01:17:04 pm

It's a beautiful array of all things apricot. GREG

Reply
Gerlinde
7/9/2017 07:55:25 pm

Next year I add the roasted apricot ice cream.

Reply
Suzanne link
7/8/2017 01:31:38 pm

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.

Reply
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.

Reply
Liz link
7/8/2017 01:36:04 pm

I agree, in general I find apricots very disappointing. Great looking treats featuring the apricots.

Reply
Gerlinde
7/9/2017 08:02:12 pm

I dream of my own apricot tree.

Reply
Darlene Foster link
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.

Reply
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.

Reply
Tricia @ Saving Room for Dessert link
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 :)

Reply
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.

Reply
Mary Ann | The Beach House Kitchen link
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!

Reply
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.

Reply
Deb|EastofEdenCooking link
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.

Reply
Gerlinde
7/9/2017 08:11:22 pm

We just finished your tangerine jam and it was delicious.

Reply
cheri link
7/9/2017 11:19:41 am

Wow! 28 pounds of apricots, I never heard of using the pitts before but I will definitely give this recipe for jam a try, we love sweet and tart. Wished I lived in your neck of the woods, the salad, the dumplings, the cake and cobbler all look wonderful.......

Reply
Gerlinde
7/9/2017 08:18:21 pm

Thanks Cheri, it would be fun to cook with you,

Reply
Virginia Lee
7/10/2017 12:07:32 pm

So incredibly delicious! I shared your apricot jam with Ingrid & Dennis and they loved it:)

Reply
Gerlinde
7/10/2017 10:14:22 pm

Thank you for commenting my friend, I appreciate that.

Reply
Jo Nell Huff link
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.

Reply
Gerlinde
7/10/2017 10:12:29 pm

This cobbler has a cake like topping that tastes better warm. I microwaved mine before serving.

Reply
Healthy World Cuisine link
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.

Reply
Gerlinde
7/10/2017 10:16:01 pm

The apricot dumplings are a real treat for me.

Reply
David link
7/10/2017 04:46:40 pm

Gerlinde - I have been wanting to make your apricot dumplings since I saw the recipe last year. Uppercut season is upon us now, so perhaps I will try them this weekend! That's not to say that the cake, the jam, and the cobbler don't also look amazing!

Reply
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 .

Reply
Penny link
7/11/2017 08:14:01 am

My mouth is watering! This is a delight for the senses.
I love apricots, but, the flavor and quality can be very "iffy" here in the Midwest. A friend makes excellent apricot jam. When she serves it with tea I always feel as if I am tasting summer.

Reply
Gerlinde
7/11/2017 08:28:34 am

Penny, you are so good with words, Apricots taste like summer. I like that.

Reply
Lindy link
7/11/2017 08:47:16 am

Gerlinde - really happy to find your lovely blog. I feel like I've found an old friend!

Reply
Gerlinde
7/11/2017 03:21:07 pm

Isn't it wonderful to connect like this.

Reply
Liz link
7/11/2017 12:47:42 pm

I'm so envious of all your fresh apricots! I know canned would be a heck of a lot better than those I would find around here! I'd love to make your scrumptious cobber and dumplings!!

Reply
Gerlinde
7/11/2017 03:23:12 pm

Finding good apricots is not easy. It's great to have a friend with a tree.

Reply
blogoratti link
7/12/2017 08:31:24 am

Apricots are really great. Your photos are so lovely and delightful to look at, warm greetings!

Reply
Gerlinde
7/17/2017 08:55:41 am

Thank you, I am still learning to make better photos.

Reply
John / Kitchen Riffs link
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.

Reply
Gerlinde
7/17/2017 08:57:06 am

Hi John, I have to look up a grunt, it sounds interesting. Thanks for the comment.

Reply
Agness of Run Agness Run link
7/17/2017 08:27:47 am

I definitely have to try the apricot jam. I adore apricots, Gerlinde!

Reply
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 .

Reply
Pam link
7/17/2017 03:05:05 pm

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!

Reply
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.

Reply
Abbe@This is How I Cook link
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!

Reply
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.

Reply
pamela (brooklynfarmgirl) link
7/18/2017 06:32:52 pm

Everything looks so amazing :) !

Reply
Gerlinde
7/18/2017 07:18:07 pm

Thank you!

Reply
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!
MMMmmm

Reply
Gerlinde
7/20/2017 12:09:58 pm

Thank you Diane, you are so sweet.

Reply
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!

Reply
Gelinde
7/20/2017 03:27:35 pm

I love to get your recipe for clafoutis. It sounds delicious.

Reply
slmoran21@sbcglobal.net link
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!

Reply
Gerlinde
7/21/2017 01:52:39 pm

My cobbler has a cake like topping. I hope you like that. Thanks for the comment.

Reply
Gloria Roa Baker link
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 !

Reply
Gerlinde
7/22/2017 09:47:35 am

Thank you Gloria, your summer will come soon.

Reply
Francisca link
7/28/2017 08:44:04 am

This is summer's recipe. I love this your recipe of apricot. This is really a lot to me.

Reply
Gerlinde
7/28/2017 09:27:50 pm

Thank you Francisca

Reply
Frank link
7/29/2017 06:48:31 am

You're so right about fresh fruit picked right off the tree. We had a peach tree back in Rome (two, actually) and they were incredible. Sweet and so juicy the juice ran down my face and hands... I've never had peaches so good, before or since...

Reply
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.

Reply
Jean | DelightfulRepast.com link
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.

Reply
Gerlinde
7/30/2017 04:54:54 pm

Thank you Jean, I had a lot of fun with my crate of apricots.

Reply
Andrea I TheKitchenLioness link
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!!
Apricots are my favorite stone fruit, so delicious and so versatile!
And they are still in season around here.
So nice to have visited your lovely blog again, my friend!
Ganz liebe Grüße!
Andrea

Reply
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.

Reply
thefolia link
9/29/2017 04:28:53 am

Viva la apricot...I agree nothing like a plucked fruit from the tree. Happy feasting!

Reply
Gerlinde
9/29/2017 08:33:33 pm

You are right, there is nothing better than a ripe apricot picked from a tree .

Reply



Leave a Reply.

    Thank you for taking the time to read my blog.  It means a lot to me and I would love to hear from you .
    Comments in English and German are welcome!
    
    Picture

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    RSS Feed

    Categories

    All
    Appetizers
    Desserts
    German Food
    Holiday Cooking
    Ice Cream
    Jam
    Main Dish
    Miscellaneous
    Pasta
    Salads
    Seafood
    Seasonal Cooking
    Soup
    Stories
    Travel
    Vegetables

    Archives

    January 2021
    December 2020
    October 2020
    September 2020
    August 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013

    Blogroll:


    the chef mimi blog
    food52
    East of Eden Cooking
    Marie Gabrielle
    Dorie Greenspan
    roughwighting
    The Wednesdaychef
    David Lebovitz
    The Kitchen Lioness
    lifeonthecutoff
    mamangerie
    Chocolate and Zucchini
    ​Cocoa and Lavender
    TheBeachHouseKitchen
    Memoriediangelina
    ​Sippitysub


    COPYRIGHT © 2013- 2021
    Sunnycovechef blog.
    ​All rights reserved.
Proudly powered by Weebly