Apricots have never been my fruit of choice. They can disappoint you big time. What appears to be a pretty, plump orange globe of goodness is all too often mushy and mealy, and if there’s one thing I can’t stand it’s a mealy fruit. Another tidbit you may not know about me is I will buy fruit simply because they would look pretty preserved, and that includes apricots. Oh yes I do. The soft orange color speaks to me in a way that says ‘put me in some glass jars so your pantry can look pretty Ms. Househoney’, and who am I to ignore a pleading fruit?
Imagine my surprise when after making these I came to realize that the process of preserving apricots changes their texture! Instead of mealy, mushy fruit, I was happy to discover the texture was somewhat closer to that of canned peaches. Although I’m not typically a fan of canned anything, canned peaches have somehow managed to pass the taste test.
These preserved apricots are somewhat sweet in flavor, but not too sweet, and providing you don’t choose mushy apricots to begin with, their texture is anything but mealy. They’re perfect as an amuse-bouche, appetizer or even a savory dessert. What more could you want??
I made these last week and Friday my friend and her hubby came over to stay the night. As is often the case, the conversation turned toward food and coincidentally my friend mentioned that although apricots were in season, she didn’t like their texture, so I brought these out on some crackers and goat cheese and I think I can say I converted her.
The process of canning can be intimidating for some people, but since you don’t have to peel the apricots, and the pits practically fall out on their own, they truly couldn’t be easier to prepare. Just make certain the apricots are not at all green and not overly ripe and you’re guaranteed positive results.
In other news…
Fisherman and I have been busy the last few days working on the storage area under our deck. When we’re finished, we will have more than 350 sq feet of much needed storage space, and we should be finished by next week! I can’t wait!!