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.
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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!!
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Lavender Dreams says
They are beautiful! They look pretty enough to just sit on a shelf and look pretty! Enjoy your week and your sweets! Hugs, Diane
Donna says
Yeah! IM the friend…they were very good and always beautiful at Househoney’s.
Poppy says
A beautiful presentation of preserved apricots; the food styling and photos, alone, are enough to whet any mealy weary palate! I love the combination of savoury and sweet with cheese – a spicy chutney, with a complementary fruit, and a creamy cheese, as you served, on crunchy crackers…simple and scrumptious! Thanks for sharing your amazing tips and tutorial, you fabulous foodie, you!
xoxo
Poppy
Doreen says
Ok Poppy, that settles it. Have you ever heard of the J. Peterman Catalog? They’re known for their descriptive writing of their clothing. I dare say their writers, albeit talented, have nothing on you! Call, write,email or telegram them ASAP and offer up your services. The world is waiting!
Cindy Eikenberg says
These look so good, Doreen! I love apricots though have never preserved them – I really need to try it! Thanks for sharing the how-to and pinned. Happy Monday and have a fabulous week!
Doreen says
If you like apricots you’ll love these Cindy! They made a fan out of me and I don’t even like them! lol
Thanks for pinning :).
xxx
Sue says
Anything in the orange fruit family attracts me like no other. My eyes probably dilate when I look at oranges and apricots. Hubby and I were just talking about learning to preserve just yesterday. Your photos are amazing.
kelly says
Gosh those look just like peaches! I’ve never had preserved apricots before. I have had dried ones though and like them. They’re chewy.
Doreen says
I LOVE dried apricots Kelly! I put them in salads, chutneys or just eat as is :).
Alycia Nichols says
I have such fond memories of the apricot trees on my maternal grandparents’ property. Those trees would be LOADED with apricots!!! My Mom would take us over there and have us gather up as many as our little buckets could carry. She’d take them home, and she & my Dad (an expert canner having grown up on a farm) would make apricot preserves for our toast and sandwiches. I LOVED that!!! To this day I still buy apricot preserves. I buy them because I’m not the canning guru my parents were, but it’s really all about the nostalgia for me…and the wonderful, sweet smell…and the taste! 🙂 Oh….and my Mom would make apricot hand pies, too! Those were outta this world!!! Girl, you’ve just stirred up a whole hornet’s nest full of memories!!! I’m going to call my Mom when the clock strikes a decent hour this morning and remind her of those days! Maybe she and I can whip up some apricot hand pies this week!
Your photos are beautiful, especially with the fruit piled up nice and high in the jars! And I love the idea of serving them with goat cheese!!! I have some in the fridge, so I think I’ll have to try that when I get the apricots.
You’re so right about how the pits just fall right on out of there. No wrestling them out within an inch of their lives (or yours!) like you have to do with some crazy fruits!
Really good post!!!! This brought back a lot of really wonderful memories that will carry me through the week. Now to find those apricots…………
Doreen says
Figs are to me what apricots are to you Alycia! My grandfather was an excellent gardener and he grew the most amazing figs!! We also had one in our yard when I was growing up. They’re a bit of a pain to grow in the Northeast, as they have to be wrapped in the winter. Not very aesthetically appealing :/. I prefer them as is though…no preserving or anything, so we only enjoy them for a short time during the year. It’s funny how food can stir up memories, isn’t it?
I’ve never heard of a hand pie. I’m going to look that up now.
(You probably haven’t noticed, but in my sidebar there’s a button that says ‘Two Brothers From Bari’. I know you’re super busy, but something tells me you would enjoy reading it nonetheless. My cousin wrote it many years ago about our grandparents journey to the states. There’s a short mention about my grandfather’s gardening skills toward the end).
Thanks so much for stopping by!!
xxx
Jane says
Oh! Scrumptious!! I have to try these. I know what you mean about the texture. Can you tell me how they should look and feel when I buy them? Also, I usually sterilize my jars in boiling water. Is that how you do it?
Happy Monday! (Not)
Jane xx
Doreen says
Just a little give should do ya’ Jane. Not too mushy though, or it won’t work. If you have to ‘err’, do so on the side of ‘underripe’. They’re in season now, so you should be fine.
You can sterilize in the dishwasher, but this time I used boiling water. (See the last sentence in the recipe section). Let me know if you do it and how it goes!
xxx
Amy @ StowandTellU says
I think I would really like them with goat chees and crackers. They look scrumptious and almost too pretty to eat, although that has never stopped me before!
Linda says
These look beautiful. Thanks for linking to What’d You Do This Weekend. Have a great week.
Linda
Shirley@Housepitality Designs says
I LOVE apricots….thanks for the recipe….the photos are gorgeous….and can’t wait to see the space that you and the Fisherman have been working on!
Doreen says
It’s nothing fancy Shirley. Strictly functional, and not a moment too soon. We were just downstairs when we heard a sound upstairs and we found a bear on our porch going through our garbage! We don’t have a garage or even a shed, so the area we are working on is the space under our raised deck, which we will use for storage and most importantly, a proper place to store our garbage.
Deb @ Frugal Little Bungalow says
These look gorgeous. I found this interesting because I’ll generally go for a peach or other fruit over an apricot as well. I didn’t realize how canning changed the texture ! 🙂
Angela says
Well, look at you! I’ve never canned a thing in my life! You’re going to have to teach me. I actually love apricots……can I admit I love the baby food jars of apricots! LOL!!!~~Ang
Vashti Quiroz-Vega says
Hi Doreen! Yum! I love the taste of apricots, but like you said, the fruit can be rather mushy at times. So this is an awesome option. I’m going to try it. Thanks for sharing! 😀
Doreen says
Hi Vashti! Just remember when you pick out the apricots make sure they’re not at all mushy. A very slight give is all you want, or else they’ll be really mushy after you preserve them. You can also use more or less sugar if you want, as well as white grape juice instead of the sugar syrup.
Vashti Quiroz-Vega says
Hmm. Great tips! Will do.